Braised Cauliflower with Plum Tomatoes and Basil Pesto

20 minutes Prep Time
40 minutes Cook Time
6 Servings

Creamy, homemade pesto tops this vegetable dish of cauliflower, bacon, diced tomatoes, fresh basil and feta. Serve as a side dish or as a light main dish.

Ingredients

  • 4 slices thick cut bacon, cut into 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 3 shallots, peeled and chopped

  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained

  • 2 teaspoons crushed red pepper
  • 1 cup fresh torn basil leaves
  • Salt and black pepper to taste
  • 2 large heads cauiflower, cut into florets
  • 1/2 cup crumbled feta cheese
  • Basil Pesto
  • 2 garlic cloves, minced
  • 1/4 cup toasted pine nuts
  • 4 cups fresh packed basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

Step one

Preheat oven to 350° F.

Step two

In a large skillet over medium heat, cook bacon until golden brown, remove bacon and set aside.

Step three

To the bacon fat, add oil, garlic and shallots; cook for 5 minutes being careful not to burn the garlic. Add diced tomatoes, red pepper, basil leaves, sea salt and black pepper. Bring to a light simmer and add in cauliflower.

Step four

Transfer to a 9 x 13 inch baking dish and sprinkle with feta cheese.

Step five

Bake for 30 minutes or until cauliflower is tender.

Basil Pesto – Step one

While cauliflower is cooking, make the Basil Pesto. In a food processor, pulse garlic, pine nuts and basil until mixed together.

Step two

Add in Parmesan cheese and then slowly add in the oil.

Step three

When oil is incorporated, add in lemon juice, salt and black pepper.

Step four

Garnish top of cooked cauliflower with the Basil Pesto.

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