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Roast Cauliflower with Tomatoes

Roast Cauliflower with Tomatoes
© StockFood / Bauer Syndiction
Home Food & Drinks Recipes Cooking Roast Cauliflower with Tomatoes

Roast Cauliflower with Tomatoes

Chef Abra Berens adds tomatoes and croutons to create this tasty cauliflower dish.

Preparation time: 30 minutes
 

Ingredients (4 servings)
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(es) olive oil
pinch(es) salt
pinch(es) 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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