#Chill Weekend

Roasted Cauliflower with Tomato Creamy Mushroom Sauce

Cooking Time 60mins
Easiness
Servings For 2
Ingredients
Cauliflower (about 900g) 1 pc
10.5oz Campbell’s
Sweet Tomato
Pasta Sauce
1 can
10.5oz Campbell’s
Alfredo Portobello
Pasta Sauce
1/2 can
Thyme (Chopped) 1 sprig
Shredded Mozzarella Cheese/
Mozzarella Sliced Cheese
2 tbsp /
2 pcs
Black Pepper A pinch
Method
1
Preheat oven to 200°C.
2
Remove the outer leaves from cauliflower. Wash and drain.
3
Pour in half can of Campbell’s Sweet Tomato Pasta Sauce & Campbell’s Alfredo Portobello Pasta Sauce on the baking tray.
4
Put the cauliflower on the baking tray.
5
Pour in the remaining Campbell’s Sweet Tomato Pasta Sauce on top of the cauliflower.
6
Cover the cauliflower with aluminum foil. Bake it for 40 minutes.
7
Open the aluminum foil, brush the cauliflower with half can of Campbell’s Alfredo Portobello Pasta Sauce.
8
Sprinkle the chopped thyme and black pepper on top of the cauliflower. Cover with aluminum foil and bake for 10-15 minutes.
9
Remove the foil and sprinkle mozzarella cheese on top.
10
Bake for additional 8-10 minutes or until cheese is melted.
Tips

The baking time of cauliflower depends on its size. Cauliflower is cooked when it can be pierced by a fork easily.

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