At home we have never been lazy to turn on the oven. In summer we continue to use it to prepare dishes like this source of cauliflower and roasted tomatoes. An easy dish to prepare and much easier to eat, which you can complete by incorporating some legume or cereal.
If for something I like this kind of dishes, it’s because they don’t give a job. It is enough to put the ingredients in a dish, spice them generously, put them in the oven and wait. Wait for the oven to do its job and return us some roasted and lightly browned vegetables to surprise on the table.
Baking time will vary depending on the oven and how you cut the vegetables. In our case it has been 30 minutes of oven; little more than it took to prepare the table and these cups of compote and cheese whipped as dessert for dinner. Do you encourage you to prepare this source of roasted cauliflower and tomato?
The recipe
- ½ cauliflower
- ½ red onion
- 1 tomato
- Extra virgin olive oil
- Salt
- Black pepper
- 1 sprig of rosemary
- 1 sprig of lemon thyme
- ½ teaspoon sweet paprika + spicy
- Preheat the oven to 220ºC
- Cut the cauliflower into slices and place these as a base in the dish.
- Add the onion cut into julienne and chopped tomato.
- We season with a drizzle of olive oil, salt and with our hands make all the ingredients pringuate well with these.
- Sprinkle a little paprika, add sprigs of rosemary and thyme to the fountain and bring to the oven.
- We bake 20 minutes or until the cauliflower is lightly browned.
- We serve the source of roasted cauliflower and tomato.
