Cauliflower and Red Pepper Casserole
Serves 4Ingredients
- 1 1/2-2 pounds cauliflower, 2-inch florets
- 1 (16 oz.) can crushed tomatoes, drained
- 1/2 white onion, diced
- 2 red peppers, sliced
- 3 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 1 tablespoon chopped parsley
- 1 cup grated parmesan cheese
- 1/2 teaspoon sugar
- salt and pepper, to taste
- Preheat oven to 400º F.
- Arrange cauliflower florets, onions, peppers and garlic on baking sheet and drizzle with olive oil, salt and pepper.
- Bake for 20 minutes, or until almost tender.
- Remove baking sheet from oven and transfer vegetables and drippings to a baking dish and cover with tomatoes, cheese and parsley. Add sugar, mix together, and season with salt and pepper.
- Lower oven temperature to 350º F.
- Return veggies and tomatoes to oven and bake for another 15-20 minutes.
- Remove from oven and let cool for 5 minutes. Serve hot.
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