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Italian Mashed Cauliflower with Rosemary Tomato Sauce




Italian Mashed Cauliflower with Rosemary Tomato Sauce


Rosemary Tomato Sauce

  • 4 tomatoes
  • 1 large red onion
  • 1 head of garlic, peeled
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried rosemary
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 4 sun-dried tomatoes, soaked
  • 1 cup vegetable broth


Mashed Cauliflower

  • 1 head cauliflower
  • ¼ cup dairy-free milk of your choice or water
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper

Preheat your oven to 375°F/190°C.

Chop tomatoes and onion into bite-sized pieces. Place onto a roasting pan. Pull apart the garlic bulb and remove the skin. Add the garlic onto the roasting pan. Add the extra virgin olive oil, rosemary, sea salt, and black pepper. Toss the mixture using your hands. Roast for 30 to 35 minutes.

When the vegetables are done roasting, remove them from the oven and let it cool for 5 to 10 minutes. Place the vegetables in a blender with sun-dried tomatoes and vegetable broth. Blend to desired consistency. Remove the sauce and place into a serving bowl.

Cut your cauliflower into small pieces.  Steam the cauliflower until tender (about 5 to 10 min). Place cauliflower in a clean blender or food processor. Add dairy-free milk or water, salt, and pepper while blending until smooth. Remove from blender and put into a serving bowl.

Serve your mashed cauliflower with the rosemary tomato sauce immediately.


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Dana Dinnawi

Dana Dinnawi is an Integrative Nutrition health coach specializing in empowering women to improve their health and family life. She received her training from the Institute for Integrative Nutrition, where she studied more than one hundred dietary theories and a variety of practical lifestyle coaching methods. She can be reached through her website and Facebook page.

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