Roasted Sicilian Cauliflower with Quick Tomato Jam

Name: Roasted Sicilian Cauliflower with Quick Tomato Jam
Yield: 4 serving
Ingredients: 1 head of cauliflower; 2 garlic cloves; 6 garlic cloves; 4 tablespoons olive oil; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons finely grated Parmesan cheese; fresh basil and oregano for topping; quick tomato jam; 1 1/2 cups whole cherry tomatoes; 2 garlic cloves; 2 tablespoons sugar; 2 tablespoons fresh lime juice; 1 teaspoon apple cider vinegar; 1/4 teaspoon salt; 1/4 teaspoon pepper

User Reviews

5.0

15 reviews

Excellent

Servings
4
Course
Side Dish
Cuisine
Italian, American

Roasted Sicilian Cauliflower with Quick Tomato Jam

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 head of cauliflower
2 garlic cloves minced
6 garlic cloves whole
4 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons finely grated Parmesan cheese
fresh basil and oregano for topping
quick tomato jam

quick tomato jam

1 1/2 cups whole cherry tomatoes
2 garlic cloves minced
2 tablespoons sugar
2 tablespoons fresh lime juice
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Add to Shopping List

Instructions

Preheat the oven to 400 degrees F.
Slice the cauliflower head into large pieces or simply break it into florets. Place it on a baking sheet. Sprinkle the minced garlic cloves over the cauliflower and place the whole cloves on the baking sheet. Drizzle with the olive oil. Season the cauliflower with the basil, oregano, salt, pepper and red pepper flakes. Sprinkle it with a bit if parmesan cheese.
Roast the cauliflower for 20 to 25 minutes, until golden brown and toasty. Remove, top with fresh basil and oregano and serve immediately with the tomato jam.

quick tomato jam

Heat a saucepan over medium heat and add the tomatoes, garlic, sugar, lime juice and vinegar. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the mixture bubbles and the tomatoes break down, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.
Carefully transfer the mixture to a food processor or blender. Blend until pureed. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge.