An easy summer side dish that goes with everything! The cherry tomatoes become incredibly sweet when roasted and the cauliflower takes on a delicious, golden nuttiness.
- 1 head of cauliflower, divided into bite sized pieces
- 1 C. cherry tomatoes
- 3-4 scallions, optional
- 2 T. olive oil
- salt and pepper
- fresh basil or parsley, chopped
Heat the oven to 400 degrees. Spread the cauliflower, tomatoes, and scallions on a rimmed baking sheet. Drizzle the olive oil over the veggies and toss to coat. Sprinkle generously with salt and pepper. Roast 20-25 minutes, tossing halfway through. Sprinkle with a little chopped basil or parsley. Serve hot or room temperature.