Roasted cauliflower salad

This is a quick update to a recipe I posted last September (you can see the recipe here). We had loved it so much that when I saw reasonably priced cauliflower at the supermarket, I decided to make it again and this time turn it into a salad by simply adding boiled rice. As tomatoes are so ridiculously expensive this time of the year, I used a can of organic diced tomatoes instead of the fresh ones.

Ingredients (serves 4-6)

- 1 cup long grain rice, washed

- 1 large cauliflower, cut into florets
- 1 can 900 ml organic diced tomatoes (use 4 large tomatoes, cut into wedges, if available)
- 1 large red onion, sliced
- 4 garlic cloves, sliced
- 10 kalamata olives, smashed
- 1 1/2 Tablespoons oregano
- 4 Tablespoons extra virgin olive oil
- 2 + 2 Tablespoons balsamic vinegar
- salt and pepper, to taste

Place the rice into a saucepan, cover with plenty of water ( at least 4 cups), bring to a boil, season with salt and pepper and simmer for 15 minutes or until 'al dente'. Drain rice and rinse with a little bit of cold water. Allow to cool completely.

Arrange the cauliflower florets in an oven-proof dish, alternating with the tomatoes, onions and olives. Sprinkle with salt, pepper and oregano and drizzle with 2 Tablespoons of the balsamic and the olive oil. Bake at 400 F until cauliflower is fork tender and edges start to brown, stirring 2-3 times during cooking.

In a large bowl, combine the rice with the roasted veggies and their cooking juices, add remaining balsamic and toss gently to combine. Taste and adjust seasonings to your preference and...enjoy!