Roasted Cauliflower with Cherry Tomatoes & Olives

(from JeanBeanp’s recipe box)

Source: Kathey Casey of the Seattle Times (from RecipeThing user kylerhea)

Serves 6 people

Ingredients

  • 1 large head cauliflower, trimmed and cut into florets
  • 1 pint cherry tomatoes
  • 3/4 cup pitted Kalamata olives
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • Pinch red chili flakes
  • 2 tablespoons chopped fresh basil

Directions

  1. Preheat oven to 425 degrees.

  2. In a large bowl, combine the cauliflower, tomatoes and olives. Drizzle in the oil and mix to coat well. Then sprinkle with salt and chili flakes and mix again to coat evenly.

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  4. Spread cauliflower out on a rimmed baking sheet. Bake for about 20 minutes or until cauliflower is tender and edges are nicely browned and roasty looking.

  5. Sprinkle with basil and serve immediately

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