Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

Name: Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 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)

– Makes 6 servings –

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Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes

Ingredients

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)

Directions

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.

Extra Sharp White Cheddar Cheese