Description
A creamy and comforting baked cauliflower dish topped with melted mozzarella and juicy tomatoes.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss cauliflower florets with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- In a small saucepan, heat heavy cream, garlic, thyme, and red pepper flakes over medium heat. Simmer gently for 5 minutes, then remove from heat.
- Place roasted cauliflower in an 8×8-inch baking dish. Pour the cream mixture over the cauliflower.
- Sprinkle with mozzarella and Parmesan cheese.
- Scatter cherry tomatoes on top.
- Bake for 20-25 minutes, until bubbly and golden on top.
- Garnish with fresh basil and serve warm.
Nutrition
- Calories: 380 kcal
- Sugar: 6 g
- Fat: 28 g
- Carbohydrates: 18 g
- Protein: 14 g