At home we have never been lazy to turn on the oven. In summer we continue to use it to prepare dishes like this roasted tomato and cauliflower platter. An easy dish to prepare and much easier even to eat, which you can complete by incorporating a legume or cereal.
If I like this type of dish for something, it is because they don't give work. Simply put the ingredients in a bowl, season them generously, put them in the oven and wait. Wait for the oven to do its job and return some roasted and lightly browned vegetables with which to surprise at the table.
Bake time will vary depending on the oven and the way the vegetables are cut. In our case it has been 30 minutes in the oven; little more than it took us to prepare the table and these small glasses of compote and whipped cheese as a dessert for dinner. Do you dare to prepare this roasted cauliflower and tomato source?
The recipe
- ½ cauliflower
- ½ red onion
- 1 Tomate
- Extra virgin olive oil
- Sal Island
- Black pepper
- 1 sprig of rosemary
- 1 sprig of lemon thyme
- ½ teaspoon sweet + hot paprika
- We preheat the oven to 220ºC
- Cut the cauliflower into slices and place these as a base in the source.
- Add the onion cut in julienne and the chopped tomato.
- We season with a drizzle of olive oil, season and with our hands we make all the ingredients go well with them.
- Sprinkle a little paprika, add the sprigs of rosemary and thyme to the source and place in the oven.
- Bake 20 minutes or until cauliflower is lightly browned.
- We serve the roasted tomato and cauliflower platter.