Italian Oven Roasted Cauliflower

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3 Tbsp. olive oil
5 tsp. tomato paste
1 tsp. dijon mustard
1/4 to 1/2 cup grated parmesan cheese, divided
1 tsp. dried oregano leaves
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. coarse black pepper


Preheat oven to 425F.
In a large bowl whisk together the olive oil, tomato paste and dijon mustard. Note that the olive oil will not fully incorporate. That’s o.k.. Add 1/4 cup of the parmesan cheese, the oregano, garlic poweder, salt and pepper.
Break a head of cauliflower into florets and add them to the tomato paste mixture. Stir using a spatula to make sure the sauce is getting onto the cauliflower, which should end up stained red. Us the spatula to transfer all the cauliflower and sauce to a large bakings heet.
Roast until darkened in spots and is tender-crisp when stuck with a fork, 20-25 minutes. Stir gently with…

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