Gorgeous to look at and delicious to eat! The combination cooking method ensures the cauliflower is moist and tender inside, while the flavorful crust is crispy and browned.
1/2 cup pitted dates
1/4 cup garlic cloves, or 3 tablespoons garlic paste (pages 69 and 70)
1 cup canned no-added-sodium crushed tomatoes
1 cup low-sodium vegetable broth
1/4 cup roasted red peppers
11/2 teaspoons onion granules
1 to 11/2 teaspoons red pepper flakes
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1/2 cup lightly packed fresh cilantro leaves
1 large head cauliflower, trimmed
Preheat the oven to 375ºF.
In a small saucepan, combine the dates and garlic and add water to cover. Bring to a simmer over medium heat and simmer until softened, about 15 minutes. Drain the dates and garlic and transfer to a food processor or a (preferably high-speed) blender.
Add the tomatoes, 1/2 cup of the broth, the roasted peppers, onion granules, red pepper flakes, paprika, and salt. Blend until smooth. Pulse in all but a few cilantro leaves (set those leaves aside for garnish).
Place the cauliflower cut-side down in a Dutch oven or deep roasting pan. Spoon half the sauce over the cauliflower, coating it completely. Pour the remaining 1/2 cup broth into the bottom of the pan. Cover with a lid or foil, making sure the foil does not touch the food. Roast for 25 minutes.
Remove the cauliflower from the oven and baste it with the drippings from the bottom of the pan. Spoon on the remaining sauce and roast, uncovered, until the cauliflower is easily pierced with a knife, 30 to 45 minutes more, depending on the size of your cauliflower. Remove from the oven and let cool.
Transfer the cauliflower to a cutting board and slice it into thick slabs. Serve with the pan juices drizzled over the top and garnish with the reserved cilantro leaves.
Per serving: 155 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 280 mg sodium, 33 g total carbohydrate (8 g dietary fiber, 19 g sugar, 0 g added sugars), 6 g protein, 2 mg iron
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