Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

Category

Sides

Servings

6

Ingredients

  • 1 medium head cauliflower, cleaned with stem and bottom leaves sliced off 
  • 2.5 ounces prepared pesto paste (we used Amore) 
  • 5 ounce can diced tomatoes with basil, garlic and oregano (we used Hunt’s) 

  • 3 ounces Cabot Extra Sharp Cheddar, shredded (about ¾ cup)

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Directions

  1. PREHEAT oven to 425°F.
  2. PLACE cauliflower in a medium-sized baking dish. Spread pesto paste on cauliflower with a basting brush. Pour can of tomatoes overtop the cauliflower. Roast for 45-55 minutes, depending on the size of the cauliflower, until fork tender.
  3. REMOVE from oven carefully and top with cheddar. Bake 3 more minutes until cheese is melted then broil 1-2 more minutes to begin browning the cheese.
  4. REMOVE from oven and top with freshly ground black pepper, if desired. Slice into steaks.
  5. SERVE with a spoon of tomatoes (from the sides of the baking dish) on top.

Nutrition

Nutrition

per serving
Calories
Image of Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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