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Roasted Cauliflower Puttanesca
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Ingredients:
1 Head Cauliflower
1 Cup Teardrop Tomatoes
1 Clove Garlic
3 Anchovies
3 Olives, any kind
1/2 tsp. Crushed Red Pepper
1/2 tsp. Oregano, dry or fresh
1 Cup Basil, fresh
5 Tbs, Olive Oil
1 Tbs. Grated Parmesan Cheese
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Heat oven to 400°
Pull off and discard the green leaves from the bottom of the cauliflower.
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Turn cauliflower over.
Remove flowerets from the head by cutting each stem that connects the bulbs to the head.
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Slice each floweret into half inch thick slices.
Place cut cauliflower into a large bowl.
Gather all small broken pieces and toss them into the bowl as well.
Place tomatoes into the bowl.
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Gather and measure all remaining ingredients.
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Firmly pack a one cup measure with fresh basil leaves.
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Place peeled garlic into the food processor.
Run machine for a few seconds to chop the garlic.
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Place remaining ingredients, minus the cheese, into the processor.
Run the machine and turn ingredients into a fine puree.
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Add basil puree to the bowl.
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Gently toss and mix ingredients together.
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Pour cauliflower onto a foil lined sheet pan.
Place pan into the oven.
Roast cauliflower for 25 minutes.
Remove pan from the oven.
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Grate a little cheese over the cauliflower and serve.
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