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Roasted Cauliflower with Tomatoes, Garlic & Onions
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A delicious mixture of roasted vegetables. Serve roasted vegetables over jasmine rice, as a side dish or serve alone.

Course: Dinner, Lunch, Side Dish, Vegetable
Keyword: cauliflower, garlic, Onion, Tomato
Servings: 4 servings
  • 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
  1. Remove outer leaves and core from cauliflower. With a sharp knife slice cauliflower. Place cauliflower on a baking sheet that has sides. 

  2. Cut onion in half. Slice onions and toss with cauliflower on baking sheet. Peel garlic, leave whole. Toss with cauliflower and onions. 

  3. Slice cherry or grape tomatoes in half. Toss with cauliflower, onions and garlic. 

  4. 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.

  5. Bake at 400 degree for 20 to 30 minutes or until cauliflower is fork tender, tossing vegetables with wooden spoon every 5 minutes. 

  6. Roasting times will vary greatly due to many factors such as freshness of vegetables, oven temperatures, etc.

  7. Serve roasted vegetables over rice or as a side dish.