SERVINGS: 4 PREPPING TIME: 10 min COOKING TIME: 30 min | INGREDIENTS: 1 large cauliflower head 1 cup ripe Roma tomatoes, chopped 2 shallots, chopped 2-3 garlic cloves, minced 1/2 cup chopped basil 1 fresh mozzarella ball sliced 2 tbs tomato paste 1/2 cup chicken stock parmesan S&P olive oil |
DIRECTIONS
Preheat oven to 400°F.
Cut the cauliflower head vertically into about 1in thick planks. Don't worry if some planks fall apart. Set aside.
Over medium high, heat a splash of olive oil in a cast iron or in a large pan. Add shallots & garlic, cook, stirring occasionally until fragrant, about 1-2 min. Add chopped Roma tomatoes. S&P to taste. Sautee until tomatoes start to soften, about 3-4 min, stirring often. Add tomato paste and chicken stock. Reduce the heat to medium low and let simmer until liquid reduces in half, about 4-5 min. Add half of chopped basil, mix well, remove from heat, and set aside.
Lay out sliced cauliflower onto a sheet pan. Spread the tomato sauce evenly onto the cauliflower. Place sliced mozzarella on top and sprinkle generously with grated parmesan. Transfer to the oven and roast for about 20-25 min, until the cauliflower softens and cheese starts to brown on the sides.
Remove from the oven. Serve the cauliflower with some freshly grated parmesan and remaining chopped basil. Enjoy!