Roasted Cauliflower in Tomato Sauce

Name: Roasted Cauliflower in Tomato Sauce
Total time: 3000 s
Yield: 3 servings
Cuisine: American
Ingredients: 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

red.queen @cook_3761626

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

red.queen @cook_3761626

Saved

Ingredients

50 mins

3 servings

750 gcauliflower, washed and chopped into bite sozed chunks
Some olive oil
3small shallots or 1 big purple onion
1thumb sized piece of root ginger
1 clovegarlic
1 cancrushed tomatoes (400g), undrained
1bay leaf
to tasteSalt, pepper and chili flakes
1-2 teaspoonssugar
2 tablespoonsred wine
1 teaspoonbalsamic vinegar

Saved

Steps

50 mins

1

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
2

While the cauliflower is in the oven, add diced shallots to an oiled saucepan set over medium low heat
3

Fry shallots until translucent then add grated ginger. Fry until fragrant
4

Next, add minced garlic. After about 30 sec, add crushed tomatoes, vinegar, salt, pepper, chili flakes and bay leaf
5

Add wine and bring sauce to a boil, stirring every so often. Alcohol will evaporate
6

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 :)