Italian Oven Roasted Cauliflower

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1 tsp Oregano, dried leaves

• Canned Goods

  • 5 tsp Tomato paste

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Black pepper, coarse
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on cookthestory.com

Description

Ingredients

• 5 tsp. tomato paste
• 3 Tbsp. olive oil
• 1 tsp. dijon mustard
• 1/4 to 1/2 cup grated parmesan cheese, divided
• 1 tsp. dried oregano leaves
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. coarse black pepper

Directions

• Preheat oven to 425ºF. In a large bowl whisk together the tomato paste, olive oil and dijon mustard. Note that the olive oil will not fully incorporate. Thats o.k.. Add 1/4 cup of the Parmesan cheese, the oregano, garlic powder, salt and pepper. Break a head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Use the spatula to transfer all the cauliflower and sauce to a large baking sheet. Roast until darkened in spots and is tender-crisp when stuck with a fork, 20-25 minutes. Stir gently with a metal spatula and, if desired, sprinkle with more Parmesan cheese to serve.