Roasted Cauliflower And Tomatoes Recipes

WHOLE POT-ROASTED CAULIFLOWER WITH TOMATOES AND ANCHOVIES

Steps:

• Position a rack in the center of the oven and heat to 450 degrees.
• Trim any wilted leaves and brown bits off the cauliflower, but leave healthy leaves. Put the cauliflower on its side on a cutting board. As if coring a tomato, core the base of the cauliflower: insert a small sharp knife about 1 inch into the base of the stem, make a circular cut to loosen the cone-shaped core, then pry it out and discard.
• In a deep, heavy ovenproof pot (with a lid), large enough to hold the whole cauliflower, heat the oil over medium-high heat. Add the cauliflower cored side up; it should sizzle. Brown the exterior, turning it occasionally with tongs for even browning. This should take about 5 minutes; reduce the heat as needed to prevent scorching. Carefully turn over and brown the other side lightly, about 2 minutes.
• Remove the cauliflower to a plate and add garlic, anchovies and rosemary to the pot. Stir until garlic is golden, about 30 seconds. Add tomatoes, white wine, chiles and salt. Stir well and bring to a simmer. Return cauliflower to pot, cored side down. Baste with the tomato liquid and pile some of the solids on top. Simmer, uncovered, 5 minutes to thicken the tomatoes.
• Cover the pot, place in the oven and roast until tender, 30 to 45 minutes; a knife will go into the thick stems with almost no resistance. Check on the tomato sauce every 10 minutes or so; it should be punchy and intense but not too thick, so add a glug of wine if it seems to be getting too dry.
• Transfer the cauliflower head to a serving plate or shallow bowl and cut in half, quarters or thick slices. Spoon on all the tasty stuff left in the pot. Add a drizzle of olive oil and a sprinkle of herbs. Serve immediately or at room temperature, passing salt and red pepper flakes at the table.

ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
• Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
• Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
• Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
• Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

ROASTED CAULIFLOWER AND TOMATOES

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with foil.
• Cut the cauliflower into manageable bite size pieces.
• Spread out on the baking sheet.
• Drizzle the cauliflower with olive oil.
• Roast for 5-10 minutes, or until the cauliflower reaches your preferred doneness - this will also depend on how large your cauliflower pieces are as larger pieces will take longer to brown.
• Remove pan from the oven.
• Stir in the tomatoes, thyme, garlic, and season with salt and pepper.
• Return the pan to the oven and roast for 5-7 minutes, or until the cauliflower is tender and golden and the tomatoes plump and juicey.
• Remove pan and drizzle with the white wine vinegar and lemon juice.
• Garnish with shaved Parmesan (in the photo I topped it with some thinly sliced fresh spinach for a pop of color) Serve as a side, a top a bed of pasta, or mixed in with pasta (I used Trader Joe's Garlic and Herb dried fresh pasta).

EASY VEGAN SHEET PAN ROASTED CAULIFLOWER, TOMATOES, AND GARBANZO BEANS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
• Combine olive oil, garlic, salt, and pepper in a bowl. Add cauliflower, tomatoes, and garbanzo beans; toss until well coated. Spread in a single layer on the prepared baking sheet. Add lime wedges.
• Roast in the preheated oven until vegetables are caramelized, about 25 minutes. Remove lime wedges and top with fresh cilantro.

CAULIFLOWER WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

CHICKPEA CURRY WITH ROASTED CAULIFLOWER AND TOMATOES

Steps:

• 1. Preheat oven to 375°F. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrange on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.
• 2. In a medium pot, heat 2 teaspoons oil over medium-high. Cook onion, stirring occasionally, until golden brown, about 10 minutes. Add garlic, ginger, and curry powder and cook, stirring, until fragrant, about 1 minute.
• 3. Add chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce heat to medium, cover, and simmer 8 minutes.
• 4. Add cauliflower and cook until warmed through and chickpeas are tender, about 8 minutes. Stir in spinach and cilantro and season with salt. To serve, divide among 4 bowls (over rice, if desired).

CAULIFLOWER WITH GARLIC AND TOMATOES

Steps:

• Cut the cauliflower into florets and cut the florets in half or quaters to creat 1-inch pieces.
• Heat 2 tablespoons of the olive oil in a skillet over medium heat.
• Add the cauliflower and cook, stirring occasionally, until the cauliflower begins to brown.
• Add the other half tablespoon of olive oil, tomatoes, garlic, pepper flakes, and basil.
• Cover and simmer until the cauliflower is tender but still has some resistance when sampled, about 6-8 minutes.
• Add salt and pepper to taste.

OVEN-ROASTED CAULIFLOWER WITH CHERRY TOMATOES

Steps:

• Heat oven to 425ºF.
• Toss vegetables with dressing and cheese; spread onto parchment-covered rimmed baking sheet.
• Bake 25 min. or until cauliflower is crisp-tender, stirring after 15 min.
• Sprinkle with basil.

ROASTED CAULIFLOWER WITH SUN-DRIED TOMATOES & CAPERS

Steps:

• Preheat oven to 400 degrees.
• Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
• While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
• When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.