mise en place<\/p><\/div>\n

Cutting Cauliflower<\/strong><\/p>\n

Cutting cauliflower into even pieces can be challenging. Here are a few steps to make it easy.<\/p>\n

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1. Remove large leaves from the base of the cauliflower head and discard.<\/li>\n
2. With a paring knife, cut around the stem and remove the stem.<\/li>\n
3. Break the cauliflower into large florets with your fingers and rinse.<\/li>\n
4. Cut the cauliflower into smaller bite-sized florets. The large florets can be cut in half or quarters.<\/li>\n<\/ol>\n

   <\/p>\n

   Why Roast Cauliflower?<\/strong><\/p>\n

   Roasting cauliflower really brings out its sweetness and buttery flavor…and the texture is unmatched.<\/p>\n

   Besides roasting the cauliflower, it’s important to use a marinara sauce versus a canned tomato sauce for a more robust flavor. Not all tomato sauces are created equal.<\/p>\n

   The first time Joel made this, he used our leftover tomato sauce<\/a> which is more like a marinara. The second time we used canned tomato sauce, and the third time we used Rao’s marinara. We did not like the second version with the canned tomato sauce as much as the other two. Both the first one with our tomato sauce and last night’s with Rao’s marinara were outstanding!<\/p>\n

   We hope you enjoy this recipe!<\/p>\n

   Chef Joel’s Tips<\/strong><\/p>\n

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   • Bias slicing, or cutting on the diagonal is a popular cut for vegetables. For the carrots in this recipe, hold a small chef’s knife at a 45-degree angle to the carrot. Begin cutting slices at the same angle, about 1\/8 to 1\/4-inch thick.<\/li>\n
   • Your best bet is to use stainless steel or enameled cookware or stove-safe glass or ceramics if you have them. These materials don’t react with the acid in tomatoes as cast iron and aluminum do. Cast iron and aluminum react chemically with the acid in tomatoes and may give the sauce an unpleasant flavor or color.<\/li>\n<\/ul>\n