Spanish · Main

Tomato and olive oil Cauliflower Roast

The kind of Spanish plate you make on repeat. tomato and olive oil, a proper smoke, and a finish of fresh herbs.

4.7 from 1,299 cooks

Prep10 min

Cook40 min

Serves6

LevelMedium

Members' recipe

Ingredients

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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Spanish

Weeknight-friendly Cauliflower Medley with the saffron we come back to again and again. Big...

35 min · Medium

Spanish Members

Spanish

This Spanish Shakshuka leans on smoked paprika and garlic to do the heavy lifting. We grill the...

50 min · Easy

Spanish

This Spanish Skewers leans on sherry and almond to do the heavy lifting. We braise the...

1 hr 10 min · Medium

Spanish Members

Spanish

Our tested Roasted Lentil Salad: smoky, generous, and balanced with saffron. Serves 8 people...

40 min · Medium