Wednesday, April 27, 2016

Roasted Cauliflower with Tomatoes, Garlic and Herbs

Every time I make roasted cauliflower my husband always comments how plain our plates look. It's true - for some reason I end up making cauliflower when everything else on the plate is somewhat lacking in color, like chicken in a creamy sauce or a side like risotto or rice. It's funny because I'm always concerned about color on a plate and making it appealing to the eye, but for some reason I haven't held to this when I'm making cauliflower.

Until now. I bought a head of cauliflower and was determined to make a pretty plate with it.

I tossed the cauliflower with multicolored tomatoes, garlic cloves, oil, and some dried herbs and then poured them onto a cookie sheet to roast.

After 20 minutes the cauliflower was perfectly roasted, the garlic was soft and sweet, and the tomatoes had melted, their juices mixing with the oil to help coat everything. We loved this as a side to our grilled chicken, and then the next day as a side to grilled burgers.

Roasted Cauliflower with Tomatoes, Garlic and Herbs
An original recipe by Mary Ellen of Mary Ellen's Cooking Creations

  • 1/2 head of cauliflower chopped into florets
  • A cup of multicolored tomatoes, halved
  • 6 cloves of garlic, halved
  • 1/4 cup olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 tsp dried herbs - I used equal amounts of oregano and an Italian blend of dried herbs
  • Preheat your oven to 400 degrees and line a cookie sheet with tin foil
  • Place the cauliflower, tomatoes and garlic in a large bowl. Drizzle in the oil, salt, pepper, and herbs. Toss everything with a wooden spoon to coat.
  • Pour the veggies onto the cookie sheet and roast for 20 minutes
  • Serve immediately

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