Whole Roasted Cauliflower with Cheddar, Pesto, and Tomatoes
This simple recipe has you brushing the entire cauliflower head with pesto and drowning it in diced tomatoes. After some oven time, it’s sprinkled with cheddar cheese. What could be easier?
Skill level: Beginner
Serves: 6 as an appetizer or side
Start to Finish: 1 hour, 15 minutes
Prep: 5 minutes
Cook: 1 hour, 10 minutes
1 medium head cauliflower, cleaned with stem and bottom leaves sliced off
2.5 oz prepared pesto paste (like Amore)
5 oz can diced tomatoes with basil, garlic and oregano (like Hunt’s)
3 oz Cabot Extra Sharp Cheddar, shredded
1. Preheat oven to 425.
2. Place cauliflower in a medium-sized baking dish. Spread pesto paste on cauliflower with a basting brush. Pour can of tomatoes overtop the cauliflower.
3. Roast for 55-65 minutes, depending on the size of the cauliflower (a large cauliflower may take even longer), until fork tender.
4. Remove from oven carefully and top with shredded cheddar. Bake 3 more minutes until cheese is melted then broil 1-2 more minutes to begin browning the cheese. Remove from oven and top with freshly ground black pepper, if desired.
5. Slice into steaks. Serve with a spoon of tomatoes (from the sides of the baking dish) on top.
Nutrition Information (per serving)
Calories: 145; Total Fat: 10 grams; Saturated Fat: 4 grams; Protein: 7 grams: Carbohydrates: 7 grams; Sugars: 4 grams; Fiber: 2 grams; Cholesterol: 19 milligrams; Sodium: 270 milligrams
Recipe and photo provided by Cape-Cod, Massachusetts based Registered Dietitian and nutrition communications consultant, Jenny Shea Rawn.Back to top