Creamy Baked Cauliflower with Mozzarella and Tomatoes

 

Ingredients:

• 1 medium cauliflower head, washed, trimmed, cored, and cut into florets
• 1 cup tomato sauce
• 2 tablespoons tomato paste
• ⅓ cup heavy cream
• ⅓ cup grated Parmesan cheese
• 1 cup shredded mozzarella, divided
• 1 cup grape tomatoes, halved
• A handful of fresh basil leaves, chopped
• ¼ teaspoon fine sea salt
• ⅛ teaspoon ground black pepper
• Pinch of red pepper flakes (optional)

Directions:

1. Preheat your oven to 425°F (220°C) and place a rack in the middle. Lightly grease a medium baking dish with olive oil and set it aside.
2. Spread the cauliflower florets evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with coarse salt and pepper. Roast in the oven for about 30 minutes, turning once, until lightly caramelized.
3. While the cauliflower is roasting, heat the tomato sauce and tomato paste in a large saucepan over low heat. Once warmed, stir in the heavy cream, Parmesan cheese, red pepper flakes (if using), salt, and pepper. Remove from heat.
4. Stir the roasted cauliflower into the sauce mixture. Fold in half of the mozzarella, half of the grape tomatoes, and a pinch of chopped basil.
5. Transfer the cauliflower mixture into the prepared baking dish. Top with the remaining mozzarella and tomatoes.
6. Reduce the oven temperature to 350°F (175°C) and bake for 30 minutes. For a golden, bubbly top, broil the dish for 1 to 2 minutes at the end.
7. Let the dish sit for 5 minutes before sprinkling with the remaining basil. Serve and enjoy!