Recipe Tip: Roast Cauliflower with Tomatoes - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Chef Abra Berens adds tomatoes and croutons to create this tasty cauliflower dish.
- 1 headhead of cauliflower, stalk removed and cut into florets
- 1 ⅕ kgcherry tomatoes, halved or quartered depending on size
- ½ bunch(es)coarsely chopped parsley (or 60ml parsley oil)
- 70 golives, pitted & coarsely chopped
- 70 ggarlic croutons
- splash(es)olive oil
- pinch(es)freshly ground black pepper
Step 1Preheat the oven to 220°C.
Step 2Season the cauliflower florets with salt and pepper and mix with olive oil.
Step 3Spread 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.)
Step 4Either 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).
Step 5Mix together the cauliflower, tomatoes, parsley and olives. Garnish with the croutons and serve.
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