Roasted cauliflower with tomatoes and olives

An amazingly scrumptious dish that will quickly disappear from the plates, or at least it did last night, at our place. I should have doubled up the quantities, the tremendous amount of success was a bit unexpected! Roasting the cauliflower with the tomatoes, onions and olives creates an amazing blending of flavors that is deeply satisfying. I hope you enjoy it as much as we did!


Ingredients (serves 4-6)
- 1 large cauliflower, cut into florets
- 4 tomatoes, cut into large wedges
- 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 Tablespoons balsamic vinegar
- salt and pepper, to taste

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 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. Serve with Ralurabic rice and enjoy!