Roasted Cauliflower

There's been quite a cooking lull around here, but don't worry we're back in the game! I'm working on a few new recipes to share and a few fall theme weeks too. Think warm and cozy meals.

This yummy recipe comes from Nourish Me and it's a de-lish way to kick up your cauliflower. I wouldn't really call it a "kid friendly" recipe, but the hubby and I really like it. It was a nice change to our usual roasted, or steamed veggies.

Ingredients

Olive oil

Cauliflower 

Sea salt and pepper

1 onion, finely chopped

1-15 oz can of chopped tomatoes (I only had a can of crushed tomatoes and they tasted great)

Glug of red wine vinegar

Glug of balsamic vinegar

2 or 3 teaspoons of sugar

3 fat cloves of garlic, finely chopped

Good pinch  of chilli powder

Preheat the oven to 400 F.  Core, trim and break the cauliflower into florets of even-ish size. Arrange in a single layer in a baking dish. Toss with 2 tablespoons of oil, 1 teaspoon of salt and loads of pepper and roast, turning twice, for 30 minutes.

Fry the onion in a little oil until soft. Add the tomatoes, juice and all, followed by a glug of each vinegar, the sugar and some salt. Bring to a boil, then simmer for 10-15 minutes, until reduced to about a cup. Puree if you like, but I wouldn't bother.

5 minutes before the cauliflower is ready, heat a splash of oil in a large frying pan over a medium heat. Add the garlic, and cook for a minute or two - don't let it burn. Pour in the tomato sauce and cook, stirring often, for a few minutes. Add the chilli powder to taste and, when ready, tip the cauliflower florets into the pan. Toss over and over, making sure they are well coated in the sauce. Eat hot.