Roasted Cauliflower with Tomatoes & Garlic

Roasted Cauliflower with Tomatoes & Garlic


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A good source of folate and vitamin C, cauliflower shares the health benefit of all brassica (cabbage family) vegetables: that of cancer-fighting phytochemicals.

Janet Mitchell

Serves: 4 

  • 1 1/2 tablespoons olive oil
  • 8 cloves garlic, unpeeled
  • 2 teaspoons fresh rosemary leaves
  • 1 head cauliflower (600g), cut into florets
  • 1 1/2 cups chopped egg tomatoes (about 4)
  • Salt

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Preheat the oven to 210°C. Combine the oil, garlic and rosemary in a 33 x 23 cm glass baking dish. Place in the oven and, when the oil is hot but not smoking, add the cauliflower. Roast, turning the cauliflower occasionally, for 20 minutes or until lightly browned.
  2. Add the tomatoes and salt to taste, tossing well. Roast for 20 minutes or until the tomatoes are hot and the cauliflower is tender.

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