What can't cauliflower do?!

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Yields: 6 Prep Time: 0 hours 25 mins Total Time: 0 hours 45 mins

Ingredients 1 tbsp. extra-virgin olive oil 1 onion, chopped 3 cloves garlic, minced 1/3 c. vodka 1 28-oz. can crushed tomatoes pinch of crushed red pepper flakes kosher salt 1/2 c. heavy cream 1 large head of cauliflower, (about 3 cups) cut into florets, blanched, and drained well 2 c. shredded mozzarella 1 c. freshly grated Parmesan Freshly chopped basil, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 375º. Make vodka sauce: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add vodka and crushed tomatoes. Add crushed red pepper flakes and season with salt. Stir in heavy cream and cook 5 minutes to let alcohol cook off. Remove from heat. In a large baking dish, add blanched cauliflower. Pour over vodka sauce and half the mozzarella and Parmesan and stir to combine. Top with remaining half mozzarella and Parmesan. Bake until cheese is melty and golden, 25 minutes. Garnish with basil and serve.

Jonathan Boulton

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