Braised Cauliflower with Plum Tomatoes and Basil Pesto

prep time

20 minutes

cook time

40 minutes


Creamy, homemade pesto tops this vegetable dish of cauliflower, bacon, diced tomatoes, fresh basil and feta. Serve as a side dish or as a light main dish.


4 slices thick cut bacon, cut into 2 inch pieces
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
3 shallots, peeled and chopped
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice, drained
2 teaspoons crushed red pepper
1 cup fresh torn basil leaves
Salt and black pepper to taste
2 large heads cauiflower, cut into florets
1/2 cup crumbled feta cheese
Basil Pesto
2 garlic cloves, minced
1/4 cup toasted pine nuts
4 cups fresh packed basil leaves
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste


  • Preheat oven to 350o F.
  • In a large skillet over medium heat, cook bacon until golden brown, remove bacon and set aside.
  • To the bacon fat, add oil, garlic and shallots; cook for 5 minutes being careful not to burn the garlic. Add diced tomatoes, red pepper, basil leaves, sea salt and black pepper. Bring to a light simmer and add in cauliflower.
  • Transfer to a 9 x 13 inch baking dish and sprinkle with feta cheese.
  • Bake for 30 minutes or until cauliflower is tender.

While cauliflower is cooking, make the Basil Pesto

  • In a food processor, pulse garlic, pine nuts and basil until mixed together.
  • Add in Parmesan cheese and then slowly add in the oil.
  • When oil is incorporated, add in lemon juice, salt and black pepper.
  • Garnish top of cooked cauliflower with the Basil Pesto.

  • Braised Cauliflower with Basil Pesto

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