Roasted Cauliflower with Tomatoes

Roasted Cauliflower with Tomatoes

© StockFood / Bauer Syndiction

Roasted Cauliflower with Tomatoes

Roasted Cauliflower with Tomatoes

© StockFood / Bauer Syndiction

Ingredients (Serves 4)

olive oil, for drizzling
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)
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.

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