Cauliflower alla Vodka

Drescription

This cauliflower alla vodka is the plant-based meal you need right now! Cauliflower soaks up the creamy vodka sauce beautifully, making it a satisfying alternative to pasta. For an easy shortcut, you can swap the homemade sauce for a jarred vodka sauce. It saves time without sacrificing that signature velvety texture and bold, tangy taste. If you go that route, just be aware that it could add extra sodium to the dish.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 cups cauliflower florets, cut into ½-inch to 1-inch pieces
• ½ cup chopped yellow onion
• 1 tablespoon tomato paste
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon salt-free italian seasoning
• ½ teaspoon salt
• ¼ teaspoon crushed red pepper
• 1 (15-ounce) can no-salt-added tomato sauce
• ½ cup heavy cream
• ¼ cup vodka
• ¾ cup shredded low-moisture part-skim mozzarella cheese
• chopped fresh basil for garnish (optional)
• 4 (1-ounce) pieces crusty whole-wheat baguette, toasted

Directions

1. Heat 2 tablespoons oil in a large, broiler-safe skillet over medium heat. Add 5 cups cauliflower and ½ cup onion; cook, stirring occasionally, until the cauliflower is lightly browned and the onion is softened, about 5 minutes.
2. Add 1 tablespoon tomato paste, the minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
3. Stir in 1 (15-ounce) can tomato sauce, ½ cup heavy cream and ¼ cup vodka; reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until the cauliflower is fork-tender and the sauce is thickened, 8 to 10 minutes.
4. Meanwhile, preheat oven to broil with rack in top third position.
5. Sprinkle ¾ cup mozzarella over the cauliflower mixture. Broil until the cheese is melted and lightly browned, about 5 minutes. Garnish with basil, if desired. Serve with toasted baguette.