Cauliflower with Roasted Pepper Ragout

We have replaced most of our starches with low starch vegetables or leafy greens. Can we just talk about the amazing uses of cauliflower for a bit? It’s such a versatile vegetable. Great for steaming, roasting, grilling, chopping up and using as a rice or pasta substitute (WHAT?! I know). It’s also very low carb and neutral enough in taste to be used across multicultural dishes. I promise you will love this dish cauliflower dish layered with red pepper cream sauce and lots of cheesy goodness! You may want to make extras because people will ask for seconds.

Recipe yields 4 entree servings or 6-8 side dishes

  • 8 cups of fresh cauliflower florets
  • 2 cups of shredded mozzarella cheese
  • 1 cup of roasted red peppers in oil, drained and pureed
  • 1 cup of crushed tomatoes from a can
  • 2 cloves of garlic, minced
  • 1 cup of diced onion
  • 1/2 cup of heavy cream
  • 2 tablespoons of butter
  • salt and pepper to taste
  • 1/4 cup of grated parmesan cheese

Preheat oven to 400หšF.

In a large saute pan, melt the butter on medium high heat then cook the onions and garlic until softened. Add in roasted red peppers, crushed tomatoes, salt and pepper, cream and parmesan cheese. Lower heat to a simmer for 10 minutes until ingredients are combined. Stir occasionally.

Butter a casserole dish and layer half of the cauliflower florets and spoon half the sauce on top. Sprinkle with half of the mozzarella cheese then repeat. Bake for 15-20 minutes or until cauliflower is fork tender but not overcooked. Garnish with fresh parsley if desired.


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