Whole Roasted Cauliflower in Smoky Tomato Sauce


This cheesy whole roasted cauliflower is covered in a smoky tomato sauce and a thick layer of melted cheese that bubbles and oozes from every pore. 

INGREDIENTS Head of cauliflower  Cheese Lactose-free cream Salt Freshly ground black pepper  Tomatoes or tomato sauce Chipotle peppers in adobo sauce


Preheat oven to 375F. Grease an oven-safe casserole dish or glass bowl, preferably with a lid. Wash cauliflower well. Grate cheese into a medium-sized bowl.


In another bowl, combine half the cheese with the cream, salt and black pepper. Using your hands, rub the cream and cheese mixture all over the cauliflower, ensuring it coats everything and gets between the florets and into the crevices. Place cauliflower into oiled dish.


Finely chop 1 tablespoon of smoky chipotle pepper in adobo sauce. With a spoon, pour the smoky tomato sauce over cauliflower, creating the effect of dripping blood.


Cover the casserole dish with a lid; if you don't have a dish with a lid big enough to cover your cauliflower, fashion a cover out of aluminum foil, but try to avoid touch between the cauliflower itself and the aluminum.


Bake for 35 minutes. Test cauliflower by piercing it with a fork, remove the lid and let the cauliflower finish baking for another 15 minutes, the last five on the grill/ broil setting. 

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