Shepherd's Pie
For this classic dish, Anja Auer layers minced lamb, mashed potatoes, veggies and cheese. As you'd...
Roasted Cauliflower with Tomatoes
Chef Abra Berens shows how to prepare the white vegetable tastefully: she serves the roasted cauliflower with green olives and sweetly caramelised cherry tomatoes.
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | cauliflower, cored, divided into florets | |
| 1.2 | kg | cherry tomatoes, halved or quartered, depending on size |
| 1/2 | bunch | parsley, coarsely chopped |
| 70 | g | pitted green olives, sliced |
| 70 | g | garlic croutons, to serve (optional) |
| olive oil, for drizzling | ||
| salt | ||
| freshly ground black pepper | ||
Preparation:
- Preheat the oven to 220°C. Line a baking sheet with baking paper.
- Spread the cauliflower florets in a single layer on the prepared baking sheet with baking paper, drizzle with olive oil and season with salt and pepper.
- Roast in the oven until the florets are soft and have taken on a nice color, about 25 minutes.
- Meanwhile, put the cherry tomatoes in a medium roasting dish, drizzle with olive oil and season. Roast in the oven until their juices have caramelised and reduced to a syrupy consistency, 15 to 25 minutes depending on their size.
- When it's all cooked to your liking, mix the cauliflower, tomatoes, parsley and olives in a serving bowl. Garnish with croutons (if using) and serve.
