Derek Ratcliffe 
This amazing cauliflower is absolutely perfect for any occasion.
Make the sauce first.
Get a pan on med heat with oil
Mince garlic, ginger and shallots, add to pan and season with salt
Saute until shallot is soft (don’t burn the garlic, if you do start over)
Add liquids and tomato, cook out until the mixture reduces a little.
Blend until smooth
Cut the cauliflower in to bite sized florets
Add to pot, cover with blended sauce and add a little water. Steam hard for 3 min
Remove carefully from pot and place on baking tray
Take remaining sauce from pot and cauliflower bits that fell off and add back to blender. Blend until smooth
Top florets on sheet pan with new sauce.
Bake at 400 until the sauce starts to brown – DONE!
Ingredients
Directions
Make the sauce first.
Get a pan on med heat with oil
Mince garlic, ginger and shallots, add to pan and season with salt
Saute until shallot is soft (don’t burn the garlic, if you do start over)
Add liquids and tomato, cook out until the mixture reduces a little.
Blend until smooth
Cut the cauliflower in to bite sized florets
Add to pot, cover with blended sauce and add a little water. Steam hard for 3 min
Remove carefully from pot and place on baking tray
Take remaining sauce from pot and cauliflower bits that fell off and add back to blender. Blend until smooth
Top florets on sheet pan with new sauce.
Bake at 400 until the sauce starts to brown – DONE!
