Roasted vegetables are as sweet as syrup. This Oven Roasted Cauliflower is no exception, except that for this one Italian ingredients are added to all that browned veggie sweetness for even more delicious flavor. And, the best part, it's easy to make! If you like your cauliflower more tender, roast at a lower temperature for long (e.g., 375F for 35 minutes).
INGREDIENTS:
3 Tbsp. olive oil
5 tsp. tomato paste
1 tsp. dijon mustard
1/4 to 1/2 cup grated parmesan cheese, divided
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. coarse black pepper
5 tsp. tomato paste
1 tsp. dijon mustard
1/4 to 1/2 cup grated parmesan cheese, divided
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. coarse black pepper
DIRECTIONS:
Preheat oven to 425F.
In a large bowl whisk together the olive oil, tomato paste and dijon mustard. Note that the olive oil will not fully incorporate. That's o.k.. Add 1/4 cup of the parmesan cheese, the oregano, garlic poweder, salt and pepper.
Break a head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Us the spatula to transfer all the cauliflower and sauce to a large bakings heet.
Roast until darkened in spots and is tender-crisp when stuck with a fork, 20-25 minutes. Stir gently with a metal spatula and, if desired, sprinkle with more parmesan cheese to serve
In a large bowl whisk together the olive oil, tomato paste and dijon mustard. Note that the olive oil will not fully incorporate. That's o.k.. Add 1/4 cup of the parmesan cheese, the oregano, garlic poweder, salt and pepper.
Break a head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Us the spatula to transfer all the cauliflower and sauce to a large bakings heet.
Roast until darkened in spots and is tender-crisp when stuck with a fork, 20-25 minutes. Stir gently with a metal spatula and, if desired, sprinkle with more parmesan cheese to serve
Read more at http://www.cookthestory.com/2014/10/16/italian-roasted-cauliflower/#uj08RcDxjXuMzPGS.99
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