ROASTED CAULIFLOWER WITH TOMATOES AND BASIL
I think that roasting vegetables is probably the tastiest way to prepare any veggie, especially something kind of crunchy like cauliflower or broccoli. This recipe is a great side dish that you can customize with a bunch of different flavors, but you can’t go wrong with tomatoes and lots of fresh basil. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 40 minutes
1 large head cauliflower, cut into florets
1½ cups cherry tomatoes
2 to 3 tablespoons extra-virgin olive oil
1 tablespoon garlic powder
Salt
Freshly ground black pepper
¼ to ½ cup fresh basil, torn
2 tablespoons slivered almonds
- Preheat the oven to 400°F.
- On a large baking sheet, spread out the cauliflower florets and cherry tomatoes, and drizzle with the olive oil. Season with the garlic powder, salt, and pepper, and gently toss so the vegetables are well coated.
- Bake for 20 to 30 minutes, checking halfway through the cooking time and moving them around with a spatula so all sides get browned. Leave them in for an additional 5 to 10 minutes if they aren’t crisping up around the edges yet.
- Transfer to a serving bowl, top with the basil and almonds, and serve.
VARIATION 1 ROASTED CAULIFLOWER AND ASPARAGUS: In spring, replace the tomatoes with 1 cup chopped asparagus and follow the recipe as written. Finish with a squeeze of lemon and fresh parsley instead of basil.
VARIATION 2 ROASTED CAULIFLOWER WITH BROCCOLI AND TOMATOES: For even more vegetables and variety, add 2 or 3 handfuls broccoli florets to the baking sheet. Add an extra teaspoon garlic powder to the mix, and bake according to the original recipe. Finish with a squeeze of lemon juice, if desired.
