Tomato and Cauliflower Gratin

30 minutes Prep Time
30 minutes Cook Time
4 Servings

A new side dish of cauliflower, cheese and petite diced tomatoes, along with Italian seasonings for a touch of savory.  A delicious way to get vegetables on your dinner table.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 2 teaspoons garlic

  • 2 tablespoons Tuttorosso® Tomato Paste 6 oz

  • 1/2 teaspoon Italian seasoning
  • 4 ounces Neufchatel cheese, or cream cheese

  • 1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes 14.5 oz

  • 4-5 cups cauliflower florets, that have been blanched, cooled and well drained
  • 2 tablespoons butter, melted
  • 3 tablespoons seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

Step one

Preheat oven to 375º F.

Step two

Heat oil in medium skillet over medium high heat.  Add onion and garlic, cook about 3 to 4 minutes, stirring periodically.  It’s okay if they brown slightly.

Step three

Add tomato paste and dry Italian seasoning blend.  Cook together about 2 minutes. 

Step four

Reduce heat to medium and add the Neufchatel or cream cheese.  Stir to incorporate and melt.  Add the Petite Diced tomatoes and gently stir to combine.  Bring to a simmer to fully heat the sauce and remove from heat, set aside.

Step five

Place blanched cauliflower in a large bowl and pour the creamy tomato sauce over the florets.  Stir gently to combine.  Pour into a greased 1 1/2 quart oven safe baking dish.

Step six

Combine melted butter, bread crumbs and Parmesan cheese.  Sprinkle mixture over the top of the cauliflower.

Step seven

Bake for 25-30 minutes until hot and bread crumbs have browned slightly.  Salt and pepper to taste. 

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