Cauliflower in vodka sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 190, total fat 14 G., saturated fats 9 G., proteins 6 G., carbohydrates 13 G., fiber 4 G., cholesterol 35 mg, sodium 461 mg, sugar 4 G.

Cauliflower absorbs any sauce perfectly. Bake the florets with butter and store-bought vodka pasta sauce, then top with crispy breadcrumbs and serve with additional vodka sauce for dipping. This dish is perfect for a hearty appetizer or a mid-day snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium head cauliflower (about 1 kg), cut into bite-sized florets
0.5 cup store-bought vodka pasta sauce + extra for serving
6 tablespoons unsalted butter, melted
1/3 cup panko breadcrumbs
1/4 tbsp. freshly grated parmesan
1 teaspoon garlic salt
1 teaspoon Italian seasoning

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper. In a large bowl, combine the cauliflower, vodka sauce, 2 tablespoons melted butter, 1 tablespoon coarse salt, and a few grinds of freshly ground black pepper. Spread in a single layer on the prepared baking sheet and bake until the cauliflower is tender and golden brown in spots, tossing halfway through, 25 to 30 minutes.
Meanwhile, mix in a small bowl breadcrumbs, Parmesan, garlic salt, Italian seasoning, and the remaining 4 tablespoons melted butter. Arrange in a single layer on another prepared baking sheet and bake until the croutons are golden brown and crisp, 8 to 10 minutes.