|1 tbsp||Pastene Olive Oil|
|1||onion, finely chopped|
|1/2||celery stalk, diced small|
|2 cups||Pastene Italian tomatoes, chopped and drained|
|1 1/2 cups||chicken stock|
|4 tbsp||Pastene Tomato Paste|
|1/4 cup||heavy cream|
|1/4 cup||Pastene Romano Cheese|
|1/4 cup||Pastene 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.