Roasted Cauliflower

Courtesy of Scott Pachucki


Ingredients:

1 head of cauliflower
1 28 oz. can of crushed tomatoes – I like the Italian style with basil, but use your own favorite
1/3 cup of water
Olive oil
Sea Salt
Fresh ground pepper
Crushed red pepper flakes (optional)

Directions:Leaving the greens and core intact, rinse the cauliflower
Cut the entire head into quarters (top to bottom, like a pie) and place into a round high side casserole dish (my Corningware fits a head perfectly)
Add the water
Cover the cauliflower with the can of crushed tomatoes
Drizzle with olive oil
Sprinkle with salt, pepper and red pepper flakesBake covered at 450 for 45 to 60 minutes (depends on size of head and how firm/soft you like it)