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!