Cauliflower with Olives and Cherry Tomatoes
- 45 mins total
- 5 mins prep
- 40 mins cook
- serves 4 people
Skip To The Recipe
As the days are getting warmer, my dinners are getting lighter. Lots of vegetables are always welcome at our table. And of course one of my favorite vegetables, cauliflower, is always the front runner to be prepared in the oven thus eliminating the strong smell in the kitchen.
Roasting it which brings out all the natural juices, combines with the tomatoes and the light lemon vinaigrette, you could live just with that. Add some bacon for a fun spin. Seared scallops or oven-baked salmon, or chicken, and there you have a great meal. Or add some asparagus or green beans. The possibilities are endless as this will soon become your favorite salad.
Even better the day after.
Cauliflower with Olives and Cherry Tomatoes
- 45 mins total
- 5 mins prep
- 40 mins cook
- serves 4 people
Ingredients
-
1 head of cauliflower, broken into florets
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olive oil
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1 basket of cherry tomatoes
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1 cup pitted olives
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1/2 cup lemon dressing
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1 cup arugula salad
LEMON DRESSING
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1 small sprig of oregano leaves
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1 garlic clove, greated
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2 lemons juiced
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Splash of olive oil
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salt to taste
Instructions
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Preheat oven to 400F.
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Place the cauliflower on a sheet pan and toss with olive oil. Roast for 30 to 40 minutes, until it starts to brown and becomes soft. Turn it occasionally to brown evenly.
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When the cauliflower is almost done add the whole cherry tomatoes and olives to the sheet pan and continue roasting until the tomatoes are just starting to burst about 5 more minutes.
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Season with salt and lemon dressing Finish by adding the arugula and stirring just to wilt.
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