Roasted cherry tomatoes and cauliflower

Roasting is a time saver! It even makes the veggies have a much richer flavour in my opinion. So far my most favourite thing to roast after meat is carrots, if you haven’t tried roasting carrots you simply must.

ready to serve

This time I tried out cherry tomatoes and I’ve decided they’re my newest favourite thing to roast. Thy add the most delightful splash or flavour when you bite into them, just awesome!  

cauliflower cut  and washed , tomatoes washed and ready
place in a backing pan, add two tablespoons of oil, sprinkle with salt to taste and freshly ground black pepper
toss to ensure it piece is coated with oil

Place in a preheated oven at 180°C on the top tray for 20-30 minutes. After 20 minutes monitor closely. You want the cauliflower to get a hint of colour so that they look nice when you serve. But it’s not necessary.

the colours are lovely together, imagine this on a plate next to a steak and roasted potatoes…

When I roast veggies there is usually something else already roasting in the oven. I add them towards the tail end of the cooking time for the potatoes or meat. That way I’m not preheating the oven to use for just 20-30 min. And it works out well because everything else that needs to cook longer is alway on the bottom tray or middle tray, and veggies get added to the top tray.

It’s also fun to mix and match colours and textures. Between broccoli, cauliflower, carrots, cherry tomatoes, asparagus and baby corn which I have tried so far you can make many different combinations.

Have fun with it & enjoy!

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!


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