November 17, 2014

Cauliflower Pizza Casserole

Credit for this recipe must go to my little sister. I have a Tuscan Herb Infused Olive Oil that I used to roast cauliflower last week; and, as we were snacking on the leftovers, she said, "This tastes like pizza." I laughed at the irony of the accuracy of her statement... and then the gears in my mind started turning. And, so, this recipe was born.

2 heads cauliflower, chopped into florets
4 tbsp. olive oil
3/4 lbs. high-quality pepperoni slices, chopped into 1/4s
1 can fire-roasted diced tomatoes, drained
1 can basil, oregano & garlic diced tomatoes, drained
1/2 can tomato paste
1 can tomato sauce
fresh Mozzarella, grated (optional)
fresh Parmesan, grated (optional)

Toss the cauliflower in the olive oil. Arrange in a single layer on a baking sheet. Roast for about 20 minutes in a 375 degree oven.
Roasted Cauliflower topped with Pepperoni Slices

While the cauliflower is roasting, combine the diced tomatoes and tomato sauce in a medium-sized sauce pan. Bring to a low boil. Add tomato paste and mix well. 

Continue to simmer until cauliflower is finished, stirring frequently.

When the cauliflower is finished, transfer it to the bottom of a casserole dish (13" x 9"). 

Top with one half of the pepperoni slices. 

This should be a pretty complete layer. Pour the tomato sauce over the cauliflower and pepperoni. 

Top with the remaining pepperoni. 

Optional: Top with grated cheese. Bake at 350 for 10-15 minutes. The edges of the pepperoni should begin to crisp. Bon appetit!

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