Roasted Cauliflower in Tomato Sauce. Tossing cauliflower into a rich, full-bodied tomato sauce with briny kalamata olives and salty anchovies couldn't be simpler. Adding a splash of red-wine vinegar and olive oil enhances the Italian flavors. Serve it up with a side of some sautéed greens or a simple salad, and you've got a complete.

If needed, add the reserved pasta water a tablespoon at a time to loosen the sauce so that the pasta is evenly coated. Transfer to serving bowls and crumble the crispy prosciutto. The mini cauliflower heads are the perfect size to roast quickly, cooked in a rich tomato sauce with Worcestershire sauce kick. You can cook Roasted Cauliflower in Tomato Sauce using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Cauliflower in Tomato Sauce

1. It's 750 g of cauliflower, washed and chopped into bite sozed chunks.
2. Prepare of Some olive oil.
3. It's 3 of small shallots or 1 big purple onion.
4. Prepare 1 of thumb sized piece of root ginger.
5. Prepare 1 clove of garlic.
6. Prepare 1 can of crushed tomatoes (400g), undrained.
7. You need 1 of bay leaf.
8. You need to taste of Salt, pepper and chili flakes.
9. You need 1-2 teaspoons of sugar.
10. Prepare 2 tablespoons of red wine.
11. Prepare 1 teaspoon of balsamic vinegar.

Top with a generous helpingof cheese. Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes. Roasted Sicilian cauliflower is the most delicious side dish! Flavorful with a bit of heat, there is quick tomato jam sauce for dipping that is perfect.

Roasted Cauliflower in Tomato Sauce instructions

1. Place cauliflower on a parchment lined baking sheet in a single layer. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 35-45 minutes in a 200°C oven. Stir every 15 minutes.
2. While the cauliflower is in the oven, add diced shallots to an oiled saucepan set over medium low heat.
3. Fry shallots until translucent then add grated ginger. Fry until fragrant.
4. Next, add minced garlic. After about 30 sec, add crushed tomatoes, vinegar, salt, pepper, chili flakes and bay leaf.
5. Add wine and bring sauce to a boil, stirring every so often. Alcohol will evaporate.
6. Simmer for 25 minutes then mash with a potato masher or blend it up if you prefer a smooth sauce. Take off heat and serve over roasted cauliflower. Enjoy :).

On this roasted Sicilian cauliflower that tastes like actual heaven. Back when we were getting our kitchen redone (yes yes, you're going to get to see. Whole roasted cauliflower has recently become the darling of trendy restaurants, and with good reason: Not only is it stunning, it's also easy n' delicious. The cauliflower is blanched, then cooked in a hearty tomato sauce. The cauliflower absorbs the appetizing sweet-and-sour tomato flavor and its texture stays crunchy and crisp.