Cauliflower and Red Pepper Casserole
1 1/2-2 pounds cauliflower, 2-inch florets
1 (16 oz.) can crushed tomatoes, drained
1/2 white onion, diced
2 red peppers, sliced
3 cloves garlic, minced
1/3 cup extra-virgin olive oil
1 tablespoon chopped parsley
1 cup grated parmesan cheese
1/2 teaspoon sugar
salt and pepper, to taste
Preheat oven to 400º F.
Arrange cauliflower florets, onions, peppers and garlic on baking sheet and drizzle with olive oil, salt and pepper.
Bake for 20 minutes, or until almost tender.
Remove baking sheet from oven and transfer vegetables and drippings to a baking dish and cover with tomatoes, cheese and parsley. Add sugar, mix together, and season with salt and pepper.
Lower oven temperature to 350º F.
Return veggies and tomatoes to oven and bake for another 15-20 minutes.
Remove from oven and let cool for 5 minutes. Serve hot.