Braised Cauliflower with Plum Tomatoes and Basil Pesto | Red Gold Tomatoes

Ingredients

• 4 slices thick cut bacon, cut into 2 inch pieces
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 3 shallots, peeled and chopped
• 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz, drained
• 2 teaspoons crushed red pepper
• 1 cup fresh torn basil leaves
• Salt and black pepper to taste
• 2 large heads cauiflower, cut into florets
• 1/2 cup crumbled feta cheese
• Basil Pesto
• 2 garlic cloves, minced
• 1/4 cup toasted pine nuts
• 4 cups fresh packed basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice