1 medium head cauliflower, cleaned with stem and bottom leaves sliced off
2.5 ounces prepared pesto paste (we used Amore)
5 ounce can diced tomatoes with basil, garlic and oregano (we used Hunt’s)
3 ounces Cabot Extra Sharp Cheddar, shredded (about ¾ cup)
PREHEAT oven to 425°F.
PLACE cauliflower in a medium-sized baking dish. Spread pesto paste on cauliflower with a basting brush. Pour can of tomatoes overtop the cauliflower. Roast for 45-55 minutes, depending on the size of the cauliflower, until fork tender.
REMOVE from oven carefully and top with cheddar. Bake 3 more minutes until cheese is melted then broil 1-2 more minutes to begin browning the cheese.
REMOVE from oven and top with freshly ground black pepper, if desired. Slice into steaks.
SERVE with a spoon of tomatoes (from the sides of the baking dish) on top.
Recipe and photo courtesy of My Cape Cod Kitchen.
Delicious and healthy! Used a local pesto and it was amazing...