Ingredients
2 Servings
| 1 whole | cauliflower | |
| 1 tbsp | Pastene Olive Oil | |
| 1 | onion, finely chopped | |
| 1/2 | celery stalk, diced small | |
| 3 tbsp | flour | |
| 2 cups | Pastene Italian tomatoes, chopped and drained | |
| 1 1/2 cups | chicken stock | |
| 4 tbsp | Pastene Tomato Paste | |
| 1/4 cup | heavy cream | |
| 1/4 cup | Pastene Romano Cheese | |
| 1/4 cup | Pastene Parmesan Cheese | |
| pinch of sugar | ||
| salt and pepper, to taste |
Directions
- Preheat the oven to 350℉. Remove leaves from the base of cauliflower and steam whole for 10 minutes. Separate head into smaller pieces, place in baking dish, and set aside.
- Heat oil in a skillet over medium heat. Cook onion and celery for 4 minutes. Mix in flour and continue cooking for 1 additional minute.
- Add tomatoes, chicken stock, tomato paste, and a pinch of sugar; season well and cook for 18 minutes over high heat. Stir in cream and Romano cheese; cook for 5 minutes over low heat. Blend sauce in a food processor.
- Pour over cauliflower, top with Parmesan cheese, and bake for 10 minutes. Serve.