Roasted Cauliflower With Garlic And Marinara

Roasted Cauliflower With Garlic And Marinara
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This savory vegetable dish features roasted cauliflower tossed with garlic and simmered in marinara. You could stop right there, but why? Top it off with a mix of feta, Asiago and mozzarella cheeses and fresh basil. This recipe is also delicious made with zucchini, red peppers or eggplant.This recipe is by Anne-Marie Denicole and Pam Brandon, the Divas of Dish. This recipe was originally published in the Orlando Sentinel.
Prep Time
5
minutes
Cook Time
20
minutes
Servings
6
servings
Roasted Cauliflower With Garlic and Marinara recipe - The Daily Meal
Total time: 25 minutes
Ingredients
  • 3 tablespoon extra-virgin olive oil
  • 2 heads cauliflower, trimmed, broken into bite-size florets
  • coarse salt, freshly ground black pepper to taste
  • 1/2 teaspoon whole oregano, rubbed between palms to release oils
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoon water
  • 4 cloves garlic, minced
  • 1 1/2 cups marinara sauce
  • 1/2 cup mix of feta, asiago and mozzarella cheeses, or to taste
  • 12 fresh basil leaves, torn
Directions
  1. Heat large skillet on high. Add 3 tablespoons extra-virgin olive oil. When surface shimmers, add 2 heads cauliflower, trimmed and broken into bite-size florets. Season with salt and pepper.
  2. Add 1/2 teaspoon whole oregano, rubbed between palms to release oils, and 1/2 teaspoon crushed red pepper. Toss, then let sit a minute or two to brown. Reduce heat if florets burn. When cauliflower is golden on one side, toss until evenly golden.
  3. Reduce heat to medium high, add 2 tablespoons of water and cover. Cook until florets soften, then add 4 cloves minced garlic, tossing for 1 minute.
  4. Remove from heat. Slowly stir in 1 1/2 cups marinara sauce. Simmer 5 minutes on medium-low. Top with 1/2 cup mix of feta, Asiago and mozzarella cheeses, or to taste. Cover.
  5. Remove from heat. When cheeses melt, top with 12 torn fresh basil leaves.
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