VEGETABLE SIDE DISH: CAULIFLOWER IN VODKA SAUCE CASSEROLE (click here to print)

• 8 cups cooked cauliflower florets, well drained
• 2 cups vodka sauce (see recipe below)
• 2 Tbsp heavy whipping cream
• 2 Tbsp melted butter
• ⅓ cup grated Parmesan cheese
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 6 slices Provolone cheese
• ¼ cup fresh basil or parsley, chopped
• Vodka sauce (see below)

INSTRUCTIONS

1. Combine the cauliflower, vodka sauce(see recipe below) heavy whipping cream, butter, Parmesan cheese, kosher salt, and black pepper in a large bowl and toss to coat well.
2. Transfer into a 9 x 13 baking dish (or equivalent) and top with slices of Provolone (or mozzarella) cheese.
3. Bake in a preheated 375 degree (F) oven for 30 - 40 minutes or until the casserole is bubbling and the cheese is completely melted.
4. Remove from the oven and let it rest for about 10 minutes.
5. Top with chopped fresh basil or parsley and serve.

   VODKA SAUCE

• One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
• 1/4 cup extra-virgin olive oil
• 10 cloves garlic, peeled
• Crushed hot red pepper
• 1/4 cup vodka
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
• 2 to 3 tablespoons chopped fresh Italian parsley
• 3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Preparation---

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer.
 fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce.

continue on with cauliflower casserole recipe

6 gr. net carbs; serves 8

Note:  If you don't want to make the vodka sauce from scratch, Trader Joes has a very good substitute sauce.


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