This is an amazing recipe whether you are vegan or simply searching for the perfect side dish. Packed with flavor, the cauliflower caramelizes as it roasts and then is topped with a touch of sweet from the currants and salty crunch from the pine nuts making each bite a treat.
Serves 4 as a side dish
1 head cauliflower
½ cup Extra virgin olive oil
½ cup Classic Red Tomato Sauce
Salt and pepper to taste
¼ cup currants, soaked in water
¼ cup toasted pine nuts
2 tablespoons chopped fresh parsley
Preheat oven to 425°F and line a baking sheet with parchment paper.
Carefully slice the cauliflower into ½” steaks trying to keep the slices as intact as possible. Brush with Classic Red Tomato sauce and then again with olive oil. Season well with salt and pepper. Carefully flip the cauliflower and repeat. Roast for approximately 40 minutes until well browned. Gently flip and roast for a further 10 minutes until cauliflower is tender.
Top with currants, pine nuts and parsley and serve.