I have been oven-roasting cauliflower with olive oil, salt, pepper and cumin for some time now and it is delicious. But sometimes you need a change. So I am always on the lookout for quick cooking, delicious vegetables to get on the table fast for a weeknight meal. I look at weeknight meals as it’s okay to spend a little time on the main dish but then the vegetable and carbohydrate should be simple and easy. Like rice in a rice cooker while oven roasting asparagus with olive oil and finishing with lemon juice and lemon zest, plus a little more olive oil. So this week, I had a prospective client dinner meeting on Wednesday and my husband cooked for himself and Zach. I had asked him to please use up the plum tomatoes as they were getting too ripe. He forgot. So I’m looking at these soon overripe tomatoes as I’m preparing my cauliflower and say why not? It was great, adding an additional flavor along with some juiciness and color – so important!
ROASTED CAULIFLOWER WITH CUMIN & TOMATOES
1 head of cauliflower
2 – 3 tbs. olive oil
1 tbs. ground cumin
3 plum tomatoes, quartered lengthwise, then cut into 4 or 5 chunks.
Preheat oven to 400 degrees.
Wash, dry and separate or cut flowerets of the cauliflower to be approximately the same uniform size. Pile in the middle of a rimmed baking sheet. Drizzle on 2 – 3 tbs. olive oil, sprinkle with salt, fresh pepper and cumin. Pile on chopped tomatoes and toss the whole thing well with a spatula/flipper/pancake turner.
Roast on a top shelf for 20 minutes or more until cauliflower is fork tender. Toss again when testing.