Recipe Tip: Roasted Cauliflower with Tomatoes
Top Recipe for 4 Persons by Abra Berens. All ingredients and tips for getting it right. Chef Abra Berens shows how to prepare the white vegetable tastefully: she serves the roasted cauliflower with green olives and sweetly caramelised cherry tomatoes.
- olive oil, for drizzling
- 1cauliflower, cored, divided into florets
- 1 ⅕ kgcherry tomatoes, halved or quartered, depending on size
- ½ bunch(es)parsley, coarsely chopped
- 70 gpitted green olives, sliced
- 70 ggarlic croutons, to serve (optional)
- freshly ground black pepper
Step 1Preheat the oven to 220°C. Line a baking sheet with baking paper.
Step 2Spread 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.
Step 3Roast in the oven until the florets are soft and have taken on a nice color, about 25 minutes.
Step 4Meanwhile, 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.
Step 5When 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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