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    Prep Time
    15 Min
    Cook Time
    30 Min
    Spice Level
    2.5 of 5


    ¼ cup Pretty Thai® Muay Thai Sauce

    1 tbsp Pretty Thai® Seasoning Salt

    2 large beef steak tomatoes

    1 clove garlic

    3 tsp olive oil, divided

    1 head cauliflower

    1 handful basil

    1 sprig dill

    ¼ cup grated parmesan cheese

    Kosher salt, to taste


    STEP 1
    Heat the oven to 450˚F. While the oven is preheating, prepare the tomato sauce. Cut the tomatoes in half and gently squeeze out the seeds. Use the fine side of the box grater to grate the tomatoes into a bowl. Set aside. Using the same grater, grate the garlic or finely chop it.

    STEP 2
    Heat the 1-2 tsp oil in a sauce pot and cook the garlic until it has become fragrant.

    STEP 3
    Stir in the grated tomatoes and the Muay Thai sauce. Let the sauce simmer on medium high heat until it thickens. This takes about 20 minutes depending on how high the heat is set. Season with salt to taste. Reserve the sauce. 

    STEP 4
    While the sauce is simmering, cut the cauliflower into small florets. Place in bowl and season with Pretty Thai® Seasoning Salt, a pinch of kosher salt and the remaining olive oil. Place in a single layer on a baking sheet and bake for 12 minutes.

    STEP 5
    Remove from the oven and sprinkle with parmesan cheese. Place back into the oven for an additional 5 minutes or until the cheese has melted and is slightly browned. While the cauliflower is cooking, chop the dill and tear the basil into small pieces.

    STEP 6
    Remove the cauliflower from the oven and place in a large bowl. Spoon the spicy pomodoro sauce over the cauliflower. Sprinkle the top with the basil and dill and serve in a bowl. Enjoy!

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