Cauliflower and Red Pepper Casserole

A great-n-healthy dish!

Yes I do know how to cook healthy; it’s just that I like butter! I found this recipe on Facebook a few weeks ago and I have made it three times. If you’re a vegetarian, or just want to eat healthy once in a while, this can be served as a main dish or as vegetable side dish. I think it’s great reheated! Not only that, but cauliflower has been on sale the past couple of weeks. Cauliflower isn’t my favorite vegetable, but it’s very good fixed this way or roasted with garlic, olive oil and salt.
 
Cauliflower and Red Pepper Casserole: 
1 1/2 pounds cauliflower broken into 2” florets (I didn’t weigh it, just used one head)
1 (16 oz.) can crushed tomatoes, drained
1 medium onion cut into wedges
2 red peppers, sliced
3 cloves garlic, minced
1/3 cup extra-virgin olive oil
1 Tbsp chopped parsley (I used dry)
1 cup grated Parmesan cheese
1/2 tsp sugar
salt and pepper to taste
 
Preheat oven to 400 degrees.

Arrange cauliflower florets, onions, peppers and garlic on foil lined baking sheet, drizzle with olive oil, toss to coat veggies, season with salt and pepper. Bake for 20 minutes or until almost tender. I stirred it once during the roasting. Remove baking sheet from oven and transfer veggies and drippings to a baking dish. Cover with tomatoes, cheese and parsley, add sugar and mix together. Season with salt and pepper if needed. Lower oven temperature to 350 degrees and bake casserole uncovered for another 15-20 minutes. Let cool 5 minutes, serve hot.  Makes 4 servings.  Have a great week!