Denise says:

Ever since I tried roasting cauliflower it has made quite a regular appearance on my menu. The caramelized florets become sweet and crunchy and transforms a dull white vegetable into something more exciting. I have experimented with different herbs and spices but my favourite simple combination is the one below.
This can be enjoyed hot, cold or warm is so perfect for making in advance for a Shabbat or Yom Tov. Colourful and long lasting is the secret to the clever combination of these tasty ingredients.

Cauliflower can be enjoyed raw, cooked or pickled and on a nutritional note, it is a good source of vitamin C and fibre.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 6 people

Ingredients:

1 large cauliflower- broken into small florets
3 onions – peeled and sliced
2 tablespoons olive oil
2 cloves garlic- peeled and finely chopped
Salt and freshly ground black pepper
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100g cherry tomatoes – sliced in half
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Garnish: 3 tablespoons fresh dill – roughly chopped

Method

1) Preheat the oven to 200 C/ 400 F / Gas mark 6.
2) Cook the cauliflower covered in boiling water for about 5 minutes or until just tender. Drain and transfer to an oven tray lined with baking parchment paper.
3) Add the sliced onions, garlic, oil and season well.
4) Roast for 20 minutes or until just golden.
5) Add the tomatoes for the last 5 minutes of cooking.

To serve the stylish way: Transfer to a serving plate and garnish with chopped fresh dill and a dusting of black pepper.
Tagged in: Cauliflower, Olive Oil, Onions, Shabbat, Tomatoes, Vegan, Yom Tov