Love cauliflower? I do too. But not in a mashed form. Mashed cauliflower isn't the same as mashed potatoes: mashed potatoes win all the time!
Roasting cauliflower, however, is a winning technique. This Vegan Roasted Cauliflower & Tomatoes With Artichoke Hearts recipe takes very little effort to make, but serves up a lot of flavor, texture and color. Eat it piping hot straight out of the oven, at room temperature, or even cold. It's good as a full meal with crusty bread or as a side with grilled fish or chicken. Mix it into pasta or use it as a topping for a pizza. The possibilities are endless!
What To Make With Cauliflower: Vegan Roasted Cauliflower & Tomatoes With Artichoke Hearts
Ingredients
Serves 2-4
1/2 head of cauliflower broken into small florets
2 pints grape tomatoes
olive oil
salt & pepper
1 cup marinated artichoke hearts, cut into wedges
1 tablespoon stone ground coarse mustard
3 tablespoons chopped parsley
Directions
1. Preheat the oven to 400.
2. Drizzle the vegetables with olive oil and season with salt and pepper and roast for about 40 minutes, shaking the cookie sheets occasionally. Make sure that cauliflower and tomatoes are roasting in a single layer.
3. Combine roasted vegetables with marinated artichoke hearts, mustard and parsley. Serve.
Doesn't this look elegant and rustic all at the same time!?
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