Although I had planned to serve roasted cauliflower over the ravioli, the oven was in use on another baking project. And the tomatoes looked like they wanted to be eaten. And when all was said and done, my husband was just thrilled with the sauce and so was I. The creamy cheese filling of the ravioli offset the chunkier sauce and eliminated the need for a cheese topping. I was quite pleased how a little bit of ravioli goes a long way.
Cauliflower Tomato Sauce
1 cup chopped cauliflower
1/2 cup sliced onion
1 large tomato, diced
3 Tablespoons olive oil, divided
1/2 teaspoon each onion powder, garlic powder, salt
Sautee onion in 1 tablespoon oil on medium heat until half cooked, about 5 minutes. Add cauliflower and stir. Cook another 5 minutes. Add tomato and cook until done. Halfway through the cooking process, I like to add the extra oil and seasonings. Some people like the tomato cooked longer and therefore add it earlier. The choice is yours.
Yep. It's for real. I still like roasted red peppers. Only took me 28 years to learn this. This time I tried it chilled. Nope. Warm to room-temp is best. But still like it. Paul called it perfect. Wow! Don't think he describes much I make as perfect. Can I serve it every day?