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Rustic Cauliflower Roast with tomato and olive oil

Weeknight-friendly Cauliflower Roast with the tomato and olive oil we come back to again and again. Big flavour, short shopping list.

4.9 from 2,556 cooks
Prep15 min
Cook40 min
Serves6
LevelAdvanced
Free to cook
Rustic Cauliflower Roast with tomato and olive oil
Method

How to cook it

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the cauliflower dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the cauliflower and bake until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the sherry vinegar and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped bay and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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