Italian-Style Cauliflower


2 Servings
1 wholecauliflower
1 tbspPastene Olive Oil
1onion, finely chopped
1/2celery stalk, diced small
3 tbspflour
2 cupsPastene Italian tomatoes, chopped and drained
1 1/2 cupschicken stock
4 tbspPastene Tomato Paste
1/4 cupheavy cream
1/4 cupPastene Romano Cheese
1/4 cupPastene Parmesan Cheese
pinch of sugar
salt and pepper, to taste


  • Preheat the oven to 350℉. Remove leaves from the base of cauliflower and steam whole for 10 minutes. Separate head into smaller pieces, place in baking dish, and set aside.
  • Heat oil in a skillet over medium heat. Cook onion and celery for 4 minutes. Mix in flour and continue cooking for 1 additional minute.
  • Add tomatoes, chicken stock, tomato paste, and a pinch of sugar; season well and cook for 18 minutes over high heat. Stir in cream and Romano cheese; cook for 5 minutes over low heat. Blend sauce in a food processor.
  • Pour over cauliflower, top with Parmesan cheese, and bake for 10 minutes. Serve.

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