Braised Cauliflower with Plum Tomatoes and Basil Pesto

Jan 18, 2018, 01:31 AM
Servings:
6
Prep time:
20 minutes
Cook time:
40 minutes
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Calories:
280
Fat:
19.0
TransFat:
0
Cholesterol:
20
Sodium:
1070
Carbohydrate:
19
Fiber:
6
Protein:
11
VitaminA:
40
VitaminC:
190
Calcium:
20
Iron:
15
  • 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.
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.
Recipe Categories:
  • Vegetables
  • Side Dishes
Brand:
  • Tuttorosso
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    Ingredients

    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, 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