Categories: Sides

Ingredients

• 2 pints cherry or grape tomatoes
• 4 garlic cloves, smashed and peeled
• 4 tbsp. olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 medium head of cauliflower
• 1/8 tsp paprika
• 1/4 cup chopped fresh parsley

Directions

1. Preheat the oven to 400.

2. Put the tomatoes and garlic in a large baking dish. Drizzle with 3 tbsp. of the oil and sprinkle with 1/4 tsp of the salt, black pepper and red pepper flakes. Toss to coat.

3. Trim the large green leaves from the cauliflower and discard. Trim the stem so the cauliflower sits flat. Push the tomatoes aside and place the cauliflower in the middle of the dish. Drizzle the remaining 1 tbsp. oil over the cauliflower and rub to coat. Sprinkle with the paprika and the remaining 1/4 tsp salt. Roast for about 1 hour.

4. Sprinkle the parsley over the cauliflower. Slice the cauliflower into wedges and serve with the tomatoes and garlic.

Email to a friend | Print this recipe | Back