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Roasted Cauliflower with Creamy Bacon Parma-Rosa Sauce

Flavourfully Wholesome
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  • 1 large_head cauliflower (about 3 lbs./1.5 kg), cut into florets (about 12 cups/3 L)
  • 2 Tbsp. (30 mL) Becel® Oil
  • 2 slices reduced sodium bacon, chopped
  • 1 package Knorr® Parma-Rosa® Pasta Sauce Mix

NUTRITIONAL INFORMATION

 

Amount per serving

Calories270
Calories from Fat120
Total Fat14g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium550mg
Total Carbs29g
Dietary Fiber6g
Sugars16g
Protein13g
Calcium20%
Iron10%
Vitamin C270%
Vitamin A6%

  • 1 Preheat oven to 425°F/220 C. Arrange cauliflower in single layer on 2 rimmed baking sheets. Drizzle with Oil and season, if desired, with salt and pepper. Roast, stirring once, until golden, about 30 minutes.
  • 2 Meanwhile, cook bacon in medium saucepan over medium heat, stirring frequently, until crisp, about 4 minutes. Remove bacon with slotted spoon and set aside. Whisk together 1 1/2 cups (375 mL) milk and Knorr® Parma-Rosa® Pasta Sauce in medium bowl and stir into saucepan. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes. Cover and keep warm.
  • 3 Arrange cauliflower on serving platter. Drizzle with sauce and garnish with bacon.