Mediterranean Cauliflower
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 4
I assume you’re like me and hate wasting food, whether that’s leftovers that just sat in the fridge, ignored or forgotten, or foods that you just never got around to cooking. Ugh. I hate it when I do that. (My budget hates it, too)
I’ve had pints of grape tomatoes on my counter for way too long that they’re beginning to wrinkle with despair. I picked through and salvaged the ones that looked hopeful, bought a couple more containers (second guessing my own ability to even attempt this again), and used them for this SO GOOD, vegetarian dish.
My original plan for the forlorn tomatoes was a pasta dish, but I decided to put it to better use for the time being… a healthier dish.
I love how these little beauts are super-sweet and practically melt in submission to the addition of fats (oil and butter) over the flames of my new cooktop. A happy moment.
You do use the oven and cooktop/stove top for this recipe, but it allows your cauliflower to sit and do its thing while you work on this amazing sauce.
I think it’s the freshness of the tomatoes that makes this dish! When I do get around to writing up and testing the pasta recipe, the sauce will be very similar to this. It’s just so delicious.
Love cauliflower recipes? Check out my Roasted Harissa Cauliflower with Tahini Sauce.
Enjoy!
Mediterranean Cauliflower
Ingredients
- 1/4 cup pine nuts
- 1 medium to large head fresh cauliflower, cut into florets
- 1 1/2 teaspoons kosher salt or sea salt
- 1 teaspoon freshly-cracked black pepper
- 4 tablespoons excellent-quality extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 3 pints small (cherry or grape) tomatoes
- 3 fresh oregano stems
- 1 teaspoon garlic, finely minced or grated on a zester
- 2 tablespoons basil leaves, torn
- 1/2 cup Parmesan cheese, grated
Instructions
- In a small dry pan, toast the pine nuts until lightly browned and smelling fragrant. Pour them onto a plate or piece of wax or parchment paper to cool.
- Preheat the oven to 500 degrees. Line a baking sheet with foil that has been lightly sprayed with nonstick cooking spray, such as Pam.
- Scatter the cauliflower on the baking sheet. Drizzle with 2 tablespoons of oil, 1 teaspoon each of salt and pepper.
- Roast the cauliflower in the oven for 20 to 25 minutes, or until fork tender and lightly browned.
- While the cauliflower is roasting, in a medium skillet over medium heat, add the remaining 2 tablespoons of oil and the butter. Once hot, add the tomatoes, oregano stems, and a pinch of salt and pepper.
- Stirring often, cook the tomatoes until very soft and coming out of their skins, pushing the oregano stems down into oil so it can be infused. Some leaves will fall off, which is perfectly fine. The oil and juice from the tomatoes should be making a sauce in the bottom of the pan.
- Lower the heat to medium low, add the garlic and stir for about 30 seconds. Remove the oregano stems and discard. Taste for seasoning and adjust salt and pepper as desired. Turn the heat off and wait for the cauliflower to finish cooking if necessary.
- To serve, add the warm cauliflower to a large bowl. Evenly pour the tomato mixture over.
- Sprinkle the pine nuts and basil leaves on top. Top with grated cheese, if desired.
- Serve very warm with crusty/artisan bread as a main dish or alongside a protein for a flavorful side dish.
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