Roast Cauliflower with a Meditterrean Salsa (serves 4)
This recipe is Italian in character and full of goodness and multi-layered flavors. In making it, I found that it was really two recipes. You can stop half way with just the cauliflower and tomato sauce and serve it hot (delicious with firm white fish) or you can continue on to the end and top the cauliflower with the salsa and serve cold as an appetizer or side dish to cold meats.
1 large cauliflower – cut into florets (to be roasted) and set aside 1/2 cup of chopped mini florets (for the salsa)
3 tbsp. extra virgin olive oil – seasoned with sea salt and freshly ground pepper
1/2 cup pitted black olives – rinsed and finely chopped
3 sun dried tomatoes – finely chopped
1/2 teasp. freshly squeezed lemon juice
3 large garlic cloves – finely sliced
8 0z ripe grape or cherry tomatoes – cut in half
Place the cauliflower florets on a metal baking tray and pour over 2 tbsp. olive oil seasoned with salt and pepper and then toss the florets so they are all coated with olive oil.
Place in oven (400 degrees) and roast for 25 minutes (I looked at 15 minutes and the cauliflower, whilst tender, was not browned).
Place chopped mini florets, chopped olives and chopped sun dried tomatoes along with lemon juice in a bowl. Season with salt and pepper.
Heat 1 tbsp. olive oil in a skillet and when sizzling add garlic slices and let cook for a few minutes.
Then add the tomatoes and cook until tomatoes are weeping and the skin is wrinkled.
Puree in food processor then pour over cauliflower and mix well.
Place cauliflower on a platter and spread the salsa over the cauliflower.