Roasted Cauliflower with Tomatoes, Garlic & Onions
A delicious mixture of roasted vegetables. Serve roasted vegetables over jasmine rice, as a side dish or serve alone.
Servings 4 servings
Ingredients
- 1 head cauliflower
- 1 small onion
- 6 cloves garlic
- 6 oz package cherry or grape tomatoes
- 4 tablespoons vegetable oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
Instructions
- Remove outer leaves and core from cauliflower. With a sharp knife slice cauliflower. Place cauliflower on a baking sheet that has sides.
- Cut onion in half. Slice onions and toss with cauliflower on baking sheet. Peel garlic, leave whole. Toss with cauliflower and onions.
- Slice cherry or grape tomatoes in half. Toss with cauliflower, onions and garlic.
- Drizzle vegetables on baking sheet with vegetable oil. Toss well to coat vegetables. Drizzle vegetables with balsamic vinegar and season with salt and pepper. Toss well to coat.
- Bake at 400 degree for 20 to 30 minutes or until cauliflower is fork tender, tossing vegetables with wooden spoon every 5 minutes.
- Roasting times will vary greatly due to many factors such as freshness of vegetables, oven temperatures, etc.
- Serve roasted vegetables over rice or as a side dish.