Tomato Roasted Cauliflower

Tomato Roasted Cauliflower


¼ cup Dierbergs Pure Olive Oil
2 pounds Heirloom Tomatoes, diced large
1 cup Dierbergs Fresh Cut Diced Onions
5 cloves garlic, minced
½ teaspoon salt
1 teaspoon dry Italian seasoning
¼ teaspoon dried red pepper flakes
¼ teaspoon smoked paprika
1 head cauliflower, core removed and cut into 8 wedges


Preheat oven to 375°F. Heat an oven safe skillet over medium heat. Add half of olive oil to pan. Add onions and cook for 5 minutes. Stir in tomatoes, and garlic. Place cauliflower on top of tomatoes. Drizzle cauliflower with remaining olive oil. Sprinkle salt and spices over vegetables. Cover pan with foil and bake for 30 minutes. Remove foil and cook an additional 10-15 minutes or till cauliflower is browned and tender.

Serving Size: Nutrition not available

Per Serving