Tuesday Dinner: Roasted Cauliflower and Potatoes with Tomato Cream Sauce

We had most of a cauliflower leftover from when I made the oil pickles this weekend, as well as some purple-skinned potatoes from the CSA box, so we decided to roast them. I envisioned a tomato sauce accompaniment, Andrea suggested a creamy sauce, so I did a creamy tomato sauce:

1 red onion, medium dice
4 cloves garlic, chopped
1 pint tomatoes
1/2 cup red wine
2 Tbs EV olive oil
1/4 cup heavy cream
salt to taste

Heat the olive oil over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring frequently, until nicely browned. Add the tomatoes and cook, stirring frequently, until they're well broken down and the sauce starts to thicken. Add the wine and continue to boil until nicely thick. Reduce the heat to low and stir in the heavy cream. Blend with a stick blender, then adjust seasonings and serve hot.

To roast the cauliflower cut it into big pieces, place them in a pan with olive oil and dredge around a bit to get nicely coated with oil. Sprinkle with salt, pepper, and sweet paprika. Drizzle some more olive oil over things if it's needed. Roast at 425 degrees, turning once, until soft and well browned (about 30 min).

Follow a similar procedure for the quartered potatoes.

I served this by spooning a layer of sauce onto warmed plates, surrounding it with the roasted vegetables, and sprinkling julienned basil over everything.

mmm, gooood eating.