Cauliflower With Tomatoes Recipe

Transform humble cauliflower into a vibrant side dish with this roasted cauliflower with tomatoes recipe. Infused with warm turmeric and whole cumin seeds, the high-heat roasting creates caramelized edges while the plum tomatoes add a juicy, savory contrast. It is a healthy, vegan sheet-pan dish that bursts with flavor.

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Cauliflower With Tomatoes Ingredients

• 7 cups Small Cauliflower Florets: Cut into bite-sized pieces for even roasting.
• 3 Plum Tomatoes: Chopped. Plum (Roma) tomatoes are ideal as they have less water content than other varieties, preventing the tray from getting soggy.
• 1/4 cup Olive Oil: Essential for roasting and carrying the spices.
• 2 cloves Garlic: Minced.
• 1 1/2 teaspoons Cumin Seeds: Whole seeds provide a distinct textural crunch and burst of flavor compared to ground powder.
• 1/4 teaspoon Turmeric: Adds a beautiful golden color and earthy flavor.
• Pinch of Cayenne: For a subtle background heat.
• 1/2 teaspoon Salt: Plus black pepper to taste.
• Lemon Juice: For finishing (adds brightness).
• Chopped Cilantro: For garnish.

How To Make Cauliflower With Tomatoes

1. Preheat the oven: Set your oven to 450°F (230°C). Prepare a large rimmed baking sheet.
2. Combine the ingredients: Place the cauliflower florets, chopped tomatoes, olive oil, minced garlic, cumin seeds, turmeric, cayenne, salt, and pepper directly onto the baking sheet.
3. Toss to coat: Use your hands or tongs to toss the vegetables thoroughly until everything is evenly coated in the oil and yellow turmeric. Spread them out in a single layer.
4. Roast the vegetables: Bake in the preheated oven for about 25 minutes. The cauliflower should be tender and browned on the edges, and the tomatoes should be collapsed and roasted.
5. Finish and serve: Remove from the oven. Immediately sprinkle with fresh lemon juice and chopped cilantro to brighten the flavors before serving.

Recipe Tips

• Whole Cumin Seeds: Using whole seeds rather than ground cumin changes the profile entirely. The seeds toast in the hot oil on the pan, releasing a nutty aroma and providing a satisfying crunch in every bite.
• Turmeric Warning: Turmeric is delicious and healthy, but it is a powerful dye. Be careful with porous surfaces, wooden spoons, or white countertops, as it can stain them yellow instantly.
• High Heat Roasting: 450°F is a high temperature, but necessary. It ensures the cauliflower chars and sweetens rather than steaming in its own juices. Do not overcrowd the pan; use two pans if necessary to ensure airflow.
• Tomato Choice: Stick to plum or cherry tomatoes. Large beefsteak tomatoes have too much water and will create a soup on the baking sheet, preventing the cauliflower from browning.

What To Serve With Cauliflower

• Basmati Rice: The Indian-inspired spices make this a perfect topper for fluffy white rice.
• Grilled Chicken: Serve alongside simple grilled meats; the veg packs enough flavor for the whole plate.
• Yogurt Dip: A side of raita or plain Greek yogurt cools down the cayenne and turmeric warmth.

How To Store Roasted Cauliflower

• Refrigerate: Store in an airtight container for up to 3-4 days. The turmeric flavor will deepen over time.
• Reheating: Reheat in a skillet or air fryer to revive the texture. Microwaving is fine but will result in softer cauliflower.
• Freezing: Not recommended, as roasted tomatoes and cauliflower tend to become mushy when thawed.

Cauliflower With Tomatoes Nutrition Facts

• Calories: 179 kcal
• Fat: 14g
• Carbohydrates: 13g
• Protein: 4g
• Nutrition information is based on the provided recipe data per serving.

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