Roasted Cauliflower with Olive Relish and Tomato Sauce

About a week ago I picked up a head of cauliflower from the produce store, and I’ve been slowly adding small florets to my salads. Given that I still had a lot left, I decided to turn it into a meal of his own. I love olives and tomatoes and I’ve been thinking about making this dish from Bon Appetit for a while, but I just haven’t bought cauliflower in a long time. This is a very tasty dish and the colors are so pretty, so if you have some lonely cauliflower in your fridge, give this dish a chance 😉 I find it very hard to find good tomatoes during the winter, but in this recipe you have to roast them, which brings out some of the sweetness. Alternatively, you could use pre-made tomato sauce as well. While the original recipe said 1 head of cauliflower should serve four, I don’t think that would be enough food, unless you use it as a side dish; maybe next to some real steak 🙂

Ingredients (serves ~2):

  • 1 head cauliflower
  • 1/2 cup kalamata olives
  • 1/2 cup sliced sun-dried tomatoes
  • 4 Tbsps olive oil
  • 1/2 jalapeño
  • ~2 Tbsps cilantro
  • 1 tsp lemon juice
  • 2 garlic cloves
  • 2 plum tomatoes
  • salt & pepper

Start by cutting the cauliflower head. I removed the leaves, cut the stem and then using the tip of the knife removed the florets. I sliced the bigger florets in half. 

Chop up the smaller florets for the relish (~1/2 cup) and add to a bowl. Chop the olives, sun-dried tomatoes, cilantro and jalapeño and mix with the chopped cauliflower. Season with 1 Tbsp olive oil, lemon juice, salt and pepper. 

Heat 1 Tbsp olive oil in a skillet over medium heat. Cook cauliflower in batches until slightly browned (a few minutes per side). Add more oil as needed.

Arrange cauliflower on a baking sheet and start baking at 400 F. Meanwhile, quarter the plum tomatoes and roast them with the garlic in a skillet until browned (a few minutes). Add tomatoes to the cauliflower baking dish and continue roasting until vegetables are done (10-15min).

Puree tomatoes, garlic, 1/2 Tbsp olive oil, salt and pepper until smooth. Now you are ready to plate 🙂 Divide tomato sauce, cauliflower and olive relish onto 2 plates and serve!

This was so good and all the vegetables went very well together. I definitely didn’t miss the meat. You can taste each different flavor and no one flavor is taking over the dish. While this dish was relatively fast to make, next time, I may try to just directly roast the cauliflower in the oven to save some time. If looking for a more filling dish, I think this will also go well over pasta especially with a bit more tomato sauce. I added the jalapeño to the relish, but it would probably taste very well roasted and pureed with the tomatoes as well 😉

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One Response to Roasted Cauliflower with Olive Relish and Tomato Sauce

  1. Pingback: Aloo Gobi Matar (Indian Spiced Potatoes, Cauliflower and Peas) | the windy kitchen

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