Steps to Prepare Super Quick Homemade Roasted Cauliflower in Tomato Sauce
Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Ultimate Roasted Cauliflower in Tomato Sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Roasted Cauliflower in Tomato Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Cauliflower in Tomato Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Cauliflower in Tomato Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted Cauliflower in Tomato Sauce estimated approx 50 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Roasted Cauliflower in Tomato Sauce using 11 ingredients and 6 steps. Here is how you can achieve it.
Roasted cauliflower in a rich tomato sauce. You'll enjoy this dish even if you aren't a fan of cauliflower!
I rose the temperature to 220°C for the 5 last minutes of baking so the cauliflower would get crispy
Ingredients and spices that need to be Make ready to make Roasted Cauliflower in Tomato Sauce:
- 750 g cauliflower, washed and chopped into bite sozed chunks
- Some olive oil
- 3 small shallots or 1 big purple onion
- 1 thumb sized piece of root ginger
- 1 clove garlic
- 1 can crushed tomatoes (400g), undrained
- 1 bay leaf
- to taste Salt, pepper and chili flakes
- 1-2 teaspoons sugar
- 2 tablespoons red wine
- 1 teaspoon balsamic vinegar
Instructions to make Roasted Cauliflower in Tomato Sauce
- Place cauliflower on a parchment lined baking sheet in a single layer. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 35-45 minutes in a 200°C oven. Stir every 15 minutes
- While the cauliflower is in the oven, add diced shallots to an oiled saucepan set over medium low heat
- Fry shallots until translucent then add grated ginger. Fry until fragrant
- Next, add minced garlic. After about 30 sec, add crushed tomatoes, vinegar, salt, pepper, chili flakes and bay leaf
- Add wine and bring sauce to a boil, stirring every so often. Alcohol will evaporate
- Simmer for 25 minutes then mash with a potato masher or blend it up if you prefer a smooth sauce. Take off heat and serve over roasted cauliflower. Enjoy :)
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