Italian-Style Cauliflower

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