Cauliflower No-Sotto with Sun Dried Tomato Tahini Cream – 3rd Place Winner 2015 Recipe Contest

Overview

This super creative and delicious dish is gluten-free, virtually carb-free and except for a little sun dried tomato oil, fat free. This is normally a recipe for flavor failure, but not this time. We were all pleasantly surprised by this dish's big big flavor and pretty color, so much that it was a finalist in our recipe contest! We love it when you home chef folks become artists and share your creativity with us!

Congratulations to the 3rd Place Winner of our 2015 Recipe Contest – Genevieve Greco! Read Blog Post

Total Cook Time: 45 minutes

Gluten Free Vegetarian

Print Recipe

Bella Products Used:

Sun Dried Tomato Halves with Extra Virgin Olive Oil with Italian Herbs 8.5 oz

View Product

Ingredients

  • 1 head cauliflower, broken into florets
  • 1 yellow onion, halved and thinly sliced
  • 1-8.5 ounce jar Bella Sun Luci Sun Dried Tomato Halves in Oil
  • 1 pack Bella San Luci Slow Roasted Snacks, chopped
  • ¼ cup tahini paste
  • 2 tsp garlic, minced
  • 1 tsp ground cumin

Directions

  1. Preheat oven to 375 °F.
  2. Drain 2 teaspoons of oil from the sun dried tomatoes and toss with cauliflower florets. Sprinkle with cumin and roast for 12-15 minutes, or until golden.
  3. Transfer roasted cauliflower to a food processor and pulse to resemble rice. Remove from food processor to a bowl and set aside.
  4. Place tahini paste, and tomatoes in a food processor and puree until smooth. Thin out with water if necessary to make a thin sauce, set aside.
  5. Add onion, garlic, and 1-2 teaspoons of olive oil to a sauté pan and cook until onion is softened. Stir in cauliflower and tahini sauce and cook until thickened, about 5 minutes.
  6. Stir in chopped Bella Sun Luci Slow Roasted Snacks, season with salt and pepper to taste and serve.

Serves 4.

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