Creamy Caprese Cauliflower Casserole

Creamy Caprese Cauliflower Casserole

Inspired by HowSweetEats

Ingredients

Serves 6

1 medium cauliflower head, washed, trimmed, cored, and cut into florets

1 cup tomato sauce

2 tablespoons tomato paste

⅓ cup heavy cream

⅓ cup grated Parmesan cheese

1 cup shredded mozzarella, divided

1 cup grape tomatoes, halved

A handful fresh basil leaves, chopped

¼ teaspoon fine grain sea salt

⅛ teaspoon ground black pepper

Pinch red pepper flakes (optional)

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Rub a medium-large baking dish with a bit of olive oil and set aside.

Spread cauliflower florets in an even layer on a rimmed baking sheet. Drizzle over 1 tablespoon of olive oil and sprinkle with coarse salt and pepper. Roast in the oven for 30 minutes or until the cauliflower is lightly caramelized, turning once.

In the meantime heat tomato sauce and tomato paste in a large saucepan over low heat. Once warm, stir in heavy cream, Parmesan, red pepper flakes (if using), salt, and pepper.

Remove from the heat, and stir in the cauliflower.

Fold in half of the mozzarella, half of the tomatoes, and a pinch of the chopped basil.

Pour the entire cauliflower mixture into the prepared baking dish.

Top with remaining mozzarella and remaining tomatoes.

Lower oven temperature to 350°F (175°C) and bake in the oven for 30 minutes.

Then turn the broiler on and broil for 1 to 2 minutes until the cheese is golden and bubbly.

Remove from the oven and allow to sit for 5 minutes.

Sprinkle with remaining basil leaves, and serve.