Sunday, August 2, 2009

Roasted Cauliflower and Tomatoes


This recipe was inspired by the beautiful veggies available at the Cooperstown Farmers Market and my husband's love of cauliflower dipped in cocktail sauce.

Roasted Cauliflower and Tomatoes with Horseradish
  • In a large bowl, mix 1/4 cup of prepared horseradish with 1/4 cup olive oil and salt and pepper to taste
  • Cut one small head of cauliflower and two good sized tomatoes into bite sized pieces, add to your bowl of seasoning and oil and mix well
  • Put everything in a glass 9x13 baking pan and roast in a preheated 400 degree oven.
  • Roast for about 30 minutes or until the cauliflower takes on a nice golden color. Stir once or twice during the roasting for a more even color.
This will serve 3-4 hungry people as a side dish or 2 as a main dish. We ate ours as a very satisfying main dish accompanied by some crusty, fresh baked bread.

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