Recipe: Roasted Autumn Vegetables
By Tomato Queen
One of my favorite combinations is oven-caramelized cauliflower and roasted tomato.
The two vegetables are, individually, so complex in flavor; together, with some help from leeks or onions, they meld into an unbelievably meaty, delicious, tangy comfort food. There’s a reason the two are thrown together in so much Indian cooking.
There are numerous delicious stovetop recipes using these vegetables as well, but I enjoy this simple, oven-roasted recipe.
Preheat oven to 450F while prepping.
Ingredients:
4 T (1/4 cup) olive oil
4 large, ripe tomatoes, cut into large chunks (drain juice)
1/2 head cauliflower
1 large or 2 baby leeks, well-washed for grit (can easily substitute 1 large or 2 medium onions, chopped finely)
salt and pepper, to taste
1/2 tsp cumin
Toss the tomato, cauliflower, and leek/onion slices with the olive oil to coat evenly. Add cumin (mix in well) and coat the bottom of a dutch oven or metal roasting dish (preferred over casserole dishes for roasting the vegetables). Pop in the oven, uncovered, and turn down to 425 and cook for 20 minutes.
Spoon-toss the vegetables and lower the heat down to 400. Cook another 20 minutes or until the vegetables are browning lightly and the tomato juices are thickening. Salt and pepper to taste.
October 17th, 2007 at 12:25 pm
[...] tomatocasual wrote an interesting post today on Recipe: Roasted Autumn VegetablesHere’s a quick excerptThere’sa reason the two are thrown together in so much Indian cooking. There are numerous delicious stovetop recipes using these vegetables as well, but I enjoy this simple, oven-roasted recipe. Preheat oven to 450F while prepping. … [...]
July 12th, 2008 at 2:54 pm
This is a wonderful recipe and yes, cauliflower and tomatoes do compliment one another in masala. So do cauliflower and potatoes! Thank you for sharing this. Your blog is wonderful! I link to it from my friend Dad White’s Tomato Garden blog.