Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

(1)
servings: 6
Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

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)

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.
Tags:Recipe, Sides, Vegetarian, Lactose Free, Gluten Free, Low Carb

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.
Tags:Recipe, Sides, Vegetarian, Lactose Free, Gluten Free, Low Carb

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