Roasted Cauliflower Florets with Tomato Feta DRizzle (Optional Crunchy Chickpea Topping)
Comfort food is always welcome in times of stress, but we all know that a diet with a variety of fresh veggies can also keep us healthy at a time when we need our immune systems in peak performance mode! Following is one of our favorite ways to prepare cauliflower, which is comforting, bright & energizing, and very satisfying (healthy too, obviously!) Our secret weapon here is the Elli & Manos Tomato & Feta Flavor Burst, which complements the cauliflower so beautifully and gives the dish a lovely zing. Notice that it’s called a “flavor burst” rather than a “sauce”. It’s imported from Greece, and if you check the label, you won’t see water as an ingredient, meaning that it’s concentrated & full of flavor. This allows for great versatility in your kitchen. Smear it on a sandwich, turn it into a sauce by adding water or stock, or use it as a topper like we do here. However, any tomato sauce you may have stashed away in your pantry can be used here in place of the the Flavor Burst.
We’ve also included an optional “topper” after the recipe if you want to add some protein and crunch to the cauliflower. The crunchy chickpeas also make a great snack as well and are as addictive as the chips we’ve probably all be overindulging in, but much better for you!
Serves: 4 as a side dish Cooking time approximately 15 min.
Ingredients
1 jar Elli & Manos Tomato & Feta Flavor Burst (or another tomato sauce of your choice)
3 Tablespoons olive oil, plus more to drizzle on at the end
Salt & Pepper
Optional: crumbled feta cheese; parsley
Instructions
- In a large mixing bowl, toss 1 lb. cauliflower with 3 tbsp oil. Season with salt and pepper and toss again.
- Place a rimmed baking sheet on the bottom rack of the oven or toaster oven and preheat to 450°F. When oven reaches temperature, remove the preheated baking sheet and add cauliflower to hot sheet and arrange evenly. Return tray to the oven and roast until nicely browned, 15 to 20 minutes (oven cooking times vary). Flip cauliflower and roast until cauliflower is tender, another 5 min.
- When cauliflower has roasted, transfer it to a bowl or serving platter and drizzle the sauce over cauliflower—you may not need it all. Check seasoning and adjust salt & pepper if needed. Sprinkle with feta and parsley and dot with olive oil, if desired.
Optional: Roasted chickpea topping
This adds a delicious crunchy note and good dose of protein to your cauliflower dish. The chickpeas can be roasted at the same time as the cauliflower or, if you’re using a toaster oven, you can make them before you roast the cauliflower.
Ingredients
1 package Your Organics Ready to Eat Garbanzo Beans (chickpeas)
2 tbsp olive oil
½ tsp ground cumin
Salt and freshly ground pepper to taste
Instructions
Remove chickpeas from pouch & drain. Dry off lightly with a paper towel or kitchen towel. In a bowl, drizzle the chickpeas with the olive oil and toss to coat. Sprinkle with cumin and season with salt and pepper. Toss again.
Place chickpeas on middle rack of oven preheated to 450°F. Bake, shaking pan occasionally, until chickpeas are brown and crisp, but still creamy on the inside, about 15- 25 minutes (oven cooking times vary.)
Toss over the cooked cauliflower florets & serve!