Whole Roasted Cauliflower with Tomato-Pepper Ragu
 
Prep time
Cook time
Total time
 
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
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Recipe type: Main Dishes (Vegetarian)
Serves: 4 servings
Ingredients
  • 11-by 9-inch (33 by 23 cm) glass baking dish coated with cooking spray
  • Food processor or blender
Cauliflower:
  • ¼ cup (60 mL) olive oil
  • 4 cloves garlic, minced
  • 2 tsp (10 mL) Italian seasoning
  • ¼ tsp (1 mL) salt
  • ⅛ tsp (0.5 mL) ground black pepper
  • 1 head cauliflower, outer leaves removed and stem trimmed flat, keeping the head intact
Ragu:
  • 4 oz (125 g) roasted red bell peppers, drained
  • 2 tbsp (30 mL) olive oil or canola oil
  • 1 shallot, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • ½ cup (125 mL) white cooking wine or dry white wine
  • 1 can (28 oz/ 796 mL) whole peeled tomatoes with juice
  • 1 tsp (5 mL) honey
  • 1 tsp (5 mL) dried parsley
  • 1 tsp (5 mL) dried oregano
  • 3 bay leaves
  • ¼ tsp (1 mL) salt
  • ⅛ tsp (0.5 mL) ground black pepper
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. To make the cauliflower: In a small bowl whisk together the olive oil, garlic, Italian seasoning, salt and black pepper.
  3. Place the cauliflower head in the prepared baking dish and drizzle with the oil mixture. Using clean hands, rub it over the entire cauliflower head, including the bottom. Cover loosely with aluminum foil and bake until tender, 35 to 40 minutes. Remove the baking dish from the oven and let cool at least 10 minutes. Transfer to a cutting board and cut into four equal wedges.
  4. To make the ragu: Add the roasted peppers to a food processor blender and purée until smooth.
  5. In a large sauté pan, heat the olive or canola oil over medium heat. When the oil is shimmering, add the shallot, carrot, celery and garlic and cook until the vegetables soften, about 5 minutes. Stir in the puréed roasted peppers, wine, tomatoes, honey, parsley, oregano, bay leaves, salt and black pepper. Using the back of the mixing spoon, break the tomatoes into smaller pieces. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer, covered, until the flavors combine, about 20 minutes. Remove the bay leaves from the ragu and discard.
  6. To serve, place one piece of cauliflower into each of four soup bowls. Spoon about 1 cup (250 mL) of the ragu over the cauliflower. Serve warm.
Nutrition Information
Serving size: 1 cauliflower wedge plus about 1 cup (250 mL) ragu
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/whole-roasted-cauliflower-with-tomato-pepper-ragu/