Roast Cauliflower with Tomatoes

Roast Cauliflower with Tomatoes

© StockFood / Bauer Syndiction

Roast Cauliflower with Tomatoes

Roast Cauliflower with Tomatoes

© StockFood / Bauer Syndiction

Preparation time: 30 minutes
 

Ingredients (Serves 4)

1
head
head of cauliflower, stalk removed and cut into florets
1.2
kg
cherry tomatoes, halved or quartered depending on size
1/2
bunch
coarsely chopped parsley (or 60ml parsley oil)
70
g
olives, pitted & coarsely chopped
70
g
garlic croutons
splash
olive oil
pinch
salt
pinch
freshly ground black pepper
  • Preheat the oven to 220°C.
  • Season the cauliflower florets with salt and pepper and mix with olive oil.
  • Spread it out in a single layer on a baking tray lined with baking paper and roast in the oven until soft and nicely coloured (about 25 min.)
  • Either leave the cherry tomatoes raw or mix them with a little olive oil, salt and pepper and bake them in the oven until their juices have cooked down to a syrupy consistency (about 15 to 25 minutes).
  • Mix together the cauliflower, tomatoes, parsley and olives. Garnish with the croutons and serve. 
     

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