ROASTED CAULIFLOWER WITH BERDENE'S HOMEMADE MARINARA SAUCE ENJOY DAN:

ROASTED CAULIFLOWER WITH BERDENE’S HOMEMADE MARINARA SAUCE by CHEF DAN:

Serves 4 

INGREDIENTS FOR FLORETS:

2 tablespoons olive oil

1 head cauliflower, cleaned and cut into florets

2 teaspoons Herb de Province

2 teaspoons Italian seasoning

1/2-teaspoon garlic powder

1/4-teaspoon red pepper flakes

1 teaspoon sea salt

3 tablespoons Parmesan cheese

DIRECTIONS:  (PRE-HEAT OVEN TO 450 DEGREES)

1.      Line a baking a baking sheet with tin foil and set aside.

2.      In a large bowl; place the cauliflower, add olive oil, and whisk together.

3.      Add Herbs de Provence, Italian seasoning, garlic cloves, red pepper flakes and salt.

4.      Stir and gently coat the cauliflower.

5.      Place onto the lined baking sheet.

6.      Roast for 15 minutes, remove and turn cauliflower florets, and roast for 15 minutes more.

FOR PASTA INGREDIENTS:

1 tablespoon olive oil

8 ounces radiatori pasta

1-1/2-cups Berdene’s homemade marinara sauce

3 tablespoon Parmesan cheese

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.      Cook pasta according to package directions.

2.      In a skillet add oil over medium-heat when sizzling.

3.      Add garlic and sauté 1 minute.

4.      Add Berdene’s marinara sauce, and cauliflower florets, and cook 2 minutes.

5.      Season with salt and pepper.

6.      Pour marinara mixture over pasta.
7.    Sprinkle with Parmesan cheese.

ENJOY DAN:                                                                                      BON-APPETITE!!