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Categories:
corn oil onion garlic cauliflower florets salt Four Cheese Sauce white wine fresh parsley Parmesan cheese freshly grated Mozzarella cheese
Viewed: 59 - Published at: 3 years agoIngredients
- 2 tablespoons corn oil
- 1/2 cup finely chopped onion
- 3 large cloves garlic, minced
- 4 cups large cauliflower florets
- Salt and pepper to taste
- 1 (24 ounce) jar Classico(R) Four Cheese Sauce
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh parsley, divided
- 1 tablespoon finely grated Parmesan cheese
- 1 cup freshly grated mozzarella cheese
Method
- Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
- Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
- Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
- Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
- Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
- Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
- Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.
