Charred Cauliflower with Blistered Tomatoes and Parmesan Cream Sauce Recipe
Roasted cauliflower and tomatoes drizzled with a rich Parmesan cream sauce.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
Preheat Oven
Preheat your oven to 425°F (220°C).
Prepare Cauliflower
Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and black pepper in a large bowl until evenly coated.
Roast Cauliflower
Spread the cauliflower on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and charred at the edges.
Add Cherry Tomatoes
After 20 minutes, add the cherry tomatoes to the baking sheet and drizzle with the remaining tablespoon of olive oil. Toss gently and return to the oven for an additional 10-15 minutes until the tomatoes are blistered.
Prepare Parmesan Cream Sauce
While the vegetables are roasting, heat a small saucepan over medium heat. Add 1 cup of heavy cream and bring to a simmer. Stir in 1 cup of grated Parmesan cheese and whisk until smooth. Season with salt and pepper to taste.
Serve
Once the cauliflower and tomatoes are roasted, remove them from the oven, and drizzle the Parmesan cream sauce over the top. Serve warm.
