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Braised Cauliflower with Tomatoes and Basil Pesto

  • Red Gold Braised Cauliflower
PREP: 20 minutes
COOK: 40 minutes
Creamy, homemade pesto tops this vegetable side dish of cauliflower, bacon, flavored diced tomatoes, fresh basil and feta.


4 slices thick cut bacon, cut into 2 inch pieces
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
3 shallots, peeled and minced
1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, drained
2 teaspoons crushed red pepper
1 cup fresh basil leaves, torn
Salt and black pepper to taste
2 large cauliflower, heads, cut into florets
1/2 cup crumbled feta cheese
Basil Pesto
2 garlic cloves, rough chop
1/4 cup pine nuts, toasted or can use toasted almonds
4 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Sea salt and ground black pepper to taste


  • Preheat oven to 350º F.  In a large skillet over medium heat, cook bacon until golden brown, remove to a plate lined with paper towel and set aside.
  • Add to the skillet with bacon grease, garlic and shallots; cook for 5 minutes being careful not to burn the garlic.  Add diced tomatoes, red pepper, basil leaves, salt and black pepper.  Bring to a light simmer and add cauliflower.
  • Transfer mixture to a 9 x 13 inch baking dish and sprinkle with feta cheese; bake for 30 minutes or until cauliflower is fork tender.
  • While cauliflower bakes, make Basil Pesto.  In a food processor pulse garlic, pine nuts and basil until mixed together.  Add in Parmesan and pulse a couple of times.  With processor running, slowly stream in the oil.  When oil is incorporate, add in lemon juice, salt and black pepper.  Taste and adjust seasoning as needed.
  • Garnish the braised cauliflower with the basil pesto.  You can drizzle or add dollops over the top.


Calories: 280 | Fat: 19.0g | Trans Fats: 0g | Cholesterol: 20mg | Sodium: 1070mg | Carbohydrate: 19g | Fiber: 6g | Protein: 11g | Vitamin A: 40% | Vitamin C: 190% | Calcium: 20% | Iron: 15%


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