Roasted Cauliflower and Tomato

Image via Wikipedia

I needed a dish to go with chicken, a sweet potato side and a salad. I thought broccoli …..zucchini……carrots ……beans ….. peas and finally, cauliflower and that did it. I also had a lot of cherry tomatoes that I wanted to use up so I searched for a roasted cauliflower and tomato dish. There were many listed but this one sounded like the best of those, I looked at.

I was in a big hurry to cook this and omitted some of the individual seasonings and settled on a bottle of mixed herbs. This turned out to be an easy recipe, not too different from another I made, not to long ago except that it has tomatoes and that is a whole new look and taste.

Roasted Cauliflower and Tomatoes

a goodLife{eats} creation

Ingredients:

1 head of cauliflower
8 ounces grape or cherry tomatoes
spray olive oil
salt and pepper, to taste

1 teaspoon spice mix with tumeric, coriander, cumin, garlic

Directions:

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 minutes.

Remove pan from the oven. Stir in the tomatoes and spices, and season with salt and pepper. Return the pan to the oven and roast for 10 minutes, or until the cauliflower is tender and golden and the tomatoes plump and juicey

Remove pan from the oven. Spruce it up with fresh herbs