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Tomato and Cauliflower Gratin

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Serves:
4 people
Prep Time:
30 minutes
Cook Time:
30 minutes
A new side dish of cauliflower, cheese and petite diced tomatoes, along with Italian seasonings for a touch of savory.  A delicious way to get vegetables on your dinner table.

Ingredients

Copy Ingredients
2 tablespoons olive oil
1/2 medium onion, chopped
2 teaspoons garlic
2 tablespoons Tuttorosso® Tomato Paste
1/2 teaspoon Italian seasoning
4 ounces Neufchatel cheese, or cream cheese
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
4-5 cups cauliflower florets, that have been blanched, cooled and well drained
2 tablespoons butter, melted
3 tablespoons seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 375º F.
  • Heat oil in medium skillet over medium high heat.  Add onion and garlic, cook about 3 to 4 minutes, stirring periodically.  It's okay if they brown slightly.
  • Add tomato paste and dry Italian seasoning blend.  Cook together about 2 minutes. 
  • Reduce heat to medium and add the Neufchatel or cream cheese.  Stir to incorporate and melt.  Add the Petite Diced tomatoes and gently stir to combine.  Bring to a simmer to fully heat the sauce and remove from heat, set aside.
  • Place blanched cauliflower in a large bowl and pour the creamy tomato sauce over the florets.  Stir gently to combine.  Pour into a greased 1 1/2 quart oven safe baking dish.
  • Combine melted butter, bread crumbs and Parmesan cheese.  Sprinkle mixture over the top of the cauliflower.
  • Bake for 25-30 minutes until hot and bread crumbs have browned slightly.  Salt and pepper to taste. 
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