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A portion of our hearty vegetable-packed mini roasted cauliflowers with tomato sauce is just 243 calories.
Packed full of veggies such as carrots, mushroom, onion, and spinach, this mini roasted cauliflowers with tomato sauce counts towards your five-a-day. Flavoured with salty pancetta, tangy Worcestershire sauce, and grated Gruyère cheese.
- 1tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 250g mushrooms, chopped
- 400ml tomato passata
- 1tbsp Worcestershire sauce
- 4 small whole cauliflowers
- 8 slices pancetta
- 80g bag baby spinach
- 75g grated Gruyère
- Heat the oven to 190C, gas 5. Heat the olive oil in a sauté pan and cook the onion, carrot and mushrooms for 10 mins. Add the passata and Worcestershire sauce, and simmer for 10 mins.
- Pop the cauliflowers in the microwave and cook to soften, for about 5 mins. Meanwhile, grill the bacon until crispy, then drain on kitchen paper.
- Arrange the spinach on the base of an ovenproof dish. Top with the cauliflowers and pour over the vegetable sauce. Cover with foil and bake for 10 mins. Top with the crumbled bacon and cheese, then pop back in the oven for 5 mins to melt the cheese.
Top tips for making Mini roasted cauliflowers with tomato sauce
Blitz the tomato sauce in a food processor if you prefer a smoother texture.
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Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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