Tomato Roasted Cauliflower

  1. 1 head cauliflower, large outside leaves removed
  2. 1 25-ounce jar Tomato Sauce..NO SUGAR ADDED
  3. 1/4 cup chopped parsley stalks
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon smoked paprika
  6. 1 tablespoon onion powder
  7. Freshly ground pepper
  8. 1/8 c t red wine
  9. 1 tablespoon olive oil
  10. Chopped flat-leaf parsley, to garnish
  1. Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
  2. Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring to sauce to a simmer over medium heat.
  3. Stir in red wine, then bring to a low boil.
  4. Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
  5. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.
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