I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.
Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes.
This is a true WOW dish.
Some of my favorite folks up in Vermont at Cabot Creamery challenged us Recipe ReDux members to create a healthier snack – finger foods to hearty apps – using their cheddar. We use their cheddar daily, whether it’s in pasta, omelettes, burgers, overtop black beans, in grilled cheese, etc. So, I wanted to do something a special for this contest that was different from our everyday cheddar-topped eats.
So, along came Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes.
Make this for the big game next Sunday while you watch the Pats win. Or make as an appetizer any night when you want a showstopper dish.
You need only 4 ingredients. A medium head of cauliflower, diced tomatoes (seasoned with basil, garlic and oregano), a tube of pesto paste and your favorite Cabot cheddar. Spread the pesto overtop the cauliflower. Top with the can of tomatoes and pop into a 425 oven.
After about 45-55 minutes (depending on the size of the cauliflower and your oven temp) and when the cauliflower is fork tender and looks like the below, remove from the oven and top with the shredded cheddar.Bake for another 3 minutes until the cheese is melted then broil for 1-2 minutes until the cheese begins to brown. Remove from oven carefully.Voila.
Slice and serve.
Whole Roasted Cauliflower with Cheddar, Pesto and Tomatoes
Serves: 6 as an appetizer or side dish
Time: ~70 minutes
- 1 medium head cauliflower, cleaned with stem and bottom leaves sliced off
- 2.5 oz prepared pesto paste (we used Amore)
- 5 oz can diced tomatoes with basil, garlic and oregano (we used Hunt’s)
- 3 oz Cabot Extra Sharp Cheddar, shredded
Preheat oven to 425. Place cauliflower in a medium-sized baking dish. Spread pesto paste on cauliflower with a basting brush. Pour can of tomatoes overtop the cauliflower. Roast for 55-65 minutes, depending on the size of the cauliflower (a large cauliflower may take even longer), until fork tender. Remove from oven carefully and top with shredded cheddar. Bake 3 more minutes until cheese is melted then broil 1-2 more minutes to begin browning the cheese. Remove from oven and top with freshly ground black pepper, if desired. Slice into steaks. Serve with a spoon of tomatoes (from the sides of the baking dish) on top.
A bit more about Cabot Creamery:
Cabot Creamery is a family-farmer owned cooperative of more than 1200 farms located throughout New England and New York. One-hundred percent of Cabot’s profits go back to their farmers. Cheddar cheese is a protein-rich snack and naturally lactose free.
Check out these other fabulous Cabot recipes from fellow Recipe ReDuxers: