Cauliflower Italiano
I stumbled over this idea on the web and liked it enough to try and tweak it.
My family loves Pesto sauce, and I thought that it made this dish special.
Ingredients:
1 large head cauliflower, sliced into 1-inch thick slices
2 Tbs olive oil
1 tsp Italian seasoning
1 tsp Kirkland Pesto sauce/slice
1 cup Costco Organic Tomato sauce
8 oz fresh mozzarella cheese, sliced (other cheeses will work too)
2 Tbs unsalted butter
2 cloves garlic, minced
3 Tbs parmesan cheese, for topping
fresh basil, for topping
Salt substitute and pepper to taste
Directions:
- Preheat the oven to 425 degrees F.
- Slice the cauliflower from the top down, into 1-inch thick slices. Place the cauliflower on a baking sheet. Drizzle or brush with the olive oil so it covers the slices. Sprinkle with the Italian seasoning and a pinch of salt and pepper all over—Spread Pesto sauce on top.
- Roast the cauliflower for 25 minutes.
- To make garlic butter bread crumb topping – Heat the butter in a skillet over medium-low heat. Stir in the garlic, cook for a few seconds, then stir in the bread crumbs. Cook, stirring often, for 2 to 3 minutes until golden.
- After the cauliflower has baked for 15 minutes, spoon the tomato sauce over each slice. Cover with cheese. Bake for 15 more minutes until the cheese is bubbly and melted.
- Remove the cauliflower and top with the breadcrumbs, fresh basil and a sprinkle of parmesan.