Cauliflower alla Vodka

This vegetarian cauliflower casserole recipe has been on my list of things to work on for months but I kept putting it off in favour of more Summer friendly recipes. It's one of those "who'd a' thunk it" recipes that is hard to imagine because vodka and cauliflower are an unusual combination. But, surprisingly, they work really, really well together.

1 Tbsp. extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
⅓ cup vodka
1 (28 oz) can crushed tomatoes
1 pinch crushed red pepper flakes
sea salt
½ cup heavy cream
1 large head cauliflower, cut into florets, blanched and drained well (~ 3 cups)
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated

Garnish:
fresh basil, chopped

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Make the Vodka Sauce:
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add vodka and crushed tomatoes. Add crushed red pepper flakes and season with salt. Stir in heavy cream and cook 5 minutes to let alcohol cook off. Remove from heat.

In a large baking dish, add blanched cauliflower. Pour over vodka sauce and half the mozzarella and Parmesan and stir to combine. Top with remaining half mozzarella and Parmesan.

Bake until cheese is melted and golden, 25 minutes.

Garnish with basil and serve.

Makes 6 servings.