Roasted Cauliflower with Tomato Creamy Mushroom Sauce
Cauliflower (about 900g)
Shredded Mozzarella Cheese/
Mozzarella Sliced Cheese
2 tbsp /
Preheat oven to 200°C.
Remove the outer leaves from cauliflower. Wash and drain.
Pour in half can of Campbell’s Sweet Tomato Pasta Sauce & Campbell’s Alfredo Portobello Pasta Sauce on the baking tray.
Put the cauliflower on the baking tray.
Pour in the remaining Campbell’s Sweet Tomato Pasta Sauce on top of the cauliflower.
Cover the cauliflower with aluminum foil. Bake it for 40 minutes.
Open the aluminum foil, brush the cauliflower with half can of Campbell’s Alfredo Portobello Pasta Sauce.
Sprinkle the chopped thyme and black pepper on top of the cauliflower. Cover with aluminum foil and bake for 10-15 minutes.
Remove the foil and sprinkle mozzarella cheese on top.
Bake for additional 8-10 minutes or until cheese is melted.
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