Cauliflower Tomato Bake with Basil and Parmesan

Hello Nosher readers! I’m so honored to have a recipe on this lovely site. I’ve been a long-time reader of MyJewishLearning.com so am extra honored to be featured.

Now, about this recipe. Lately, I’ve been on a mad “one-pot” meal frenzy.


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I’ve got several full time jobs, including one with health insurance benefits and one with hugs-and-kisses benefits, both of which take up a lot of time. When it comes to cooking for Shabbat (or any meal), I try to keep it simple. This little side dish would be perfect with some grilled lemon salmon or any baked fish, really. And, if bread crumbs are omitted or almond flour is substituted, it’s grain-free and gluten-free friendly, which also means Passover-friendly. I hope you enjoy!


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Ingredients

1 pound cherry tomatoes, halved

1 head of cauliflower, chopped

3 cloves garlic, minced

1 Tbsp extra-virgin olive oil

1/3 cup panko bread crumbs (or almond flour if gluten-free)

2 Tbsp melted butter

2 Tbsp chopped fresh basil

1/2 cup shredded Parmesan cheese

kosher salt

pepper

Directions

Preheat oven to 400 degrees.

Combine the tomatoes, cauliflower, garlic and olive oil in an 9×13-inch baking dish. Season with salt and pepper. Bake, stirring occasionally, until the cauliflower are browning, about 25 – 30 minutes.  After 25 – 30 minutes, you might notice that the casserole has become a bit watery.

Note: you might want to spoon out some of that moisture to help the cauliflower keep its crispness.

Combine the panko breadcumbs and the butter, then sprinkle over the tomatoes. Next, sprinkle the Parmesan over the casserole. Broil for 30 – 45 seconds, then sprinkle the basil over the top. Serve.

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