Roasted cauliflower with tomatoes
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
Medium
Ingredients
-
1
cauliflower
(800 g)
-
1
tin of Mutti Pelati Whole Peeled Plum Tomatoes
(400 g)
-
1
tsp
sea salt flakes
-
2
tbsp
grated parmesan
-
1
tbsp
bread crumbs
-
2
tbsp
olive oil
-
10
g
butter
For the tomatoes:
-
100
g
cream cheese
-
40
g
chives
(chopped)
-
5
leaves
of basil
(chopped)
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Roasted cauliflower with tomatoes: Method
- Heat the oven to 180°C.
- Separate the plum tomatoes from their juice.
- Clean and rinse the cauliflower and place into a baking dish. Pour the juice from Mutti Pelati Whole Peeled Plum Tomatoes over the cauliflower. Sprinkle the salt flakes, parmesan and bread crumbs on top. Drizzle olive oil over the parmesan and top with butter shavings.
- Roast in the oven for approximately 30 minutes.
- Cut slices in the Mutti Pelati Whole Peeled Plum Tomatoes and stuff them with a mixture of cream cheese, chives and basil. (If you like, you can also wrap bacon rashers around the tomatoes.) Add the tomatoes to the baking dish and continue roasting for about 15–20 minutes.
- Serve with a fresh salad.
