Name: Broiled Cauliflower with Four Cheese Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Corn oil - 2 tablespoons; Finely chopped onion - ½ cup; Garlic, minced - 3 large cloves; Large cauliflower florets - 4 cups; Salt and pepper to taste - 4 cups; Classico® Four Cheese Sauce - 1 (24 ounce) jar; Dry white wine - ½ cup; Chopped fresh parsley, divided - 2 tablespoons; Finely grated Parmesan cheese - 1 tablespoon; Freshly grated mozzarella cheese - 1 cup

Ingredients for - Broiled Cauliflower with Four Cheese Tomato Sauce

1. Corn oil 2 tablespoons

2. Finely chopped onion ½ cup

3. Garlic, minced 3 large cloves

4. Large cauliflower florets 4 cups

5. Salt and pepper to taste 4 cups

6. Classico® Four Cheese Sauce 1 (24 ounce) jar

7. Dry white wine ½ cup

8. Chopped fresh parsley, divided 2 tablespoons

9. Finely grated Parmesan cheese 1 tablespoon

10. Freshly grated mozzarella cheese 1 cup

How to cook deliciously - Broiled Cauliflower with Four Cheese Tomato Sauce

1 . Stage

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.

2 . Stage

Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.

3 . Stage

Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.

4 . Stage

Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.

5 . Stage

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.

6 . Stage

Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.

7 . Stage

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.