Roasted Cauliflower and Cherry Tomatoes

En español l Recipes adapted from Rhys Rosenblum, executive chef, Restaurant Associates

Roasted Cauliflower and Cherry Tomatoes

Serves 4

• 1 head cauliflower
• 5 teaspoons extra-virgin olive oil
• 1 teaspoon chopped garlic
• Salt, to taste
• White pepper, to taste
• 1/2 pint cherry tomatoes
• 1 teaspoon Dijon mustard
• 1 teaspoon red wine vinegar
• 1 tablespoon chopped parsley

1. Clean the cauliflower and cut into small florets.

2. Toss the cauliflower with 2 teaspoons olive oil, garlic, salt and pepper, and roast at 375° F for 15 to 20 minutes.

3. Toss the tomatoes in 1 teaspoon olive oil and add to the cauliflower. Roast an additional 8 minutes.

4. Whisk together the Dijon mustard and the vinegar, then slowly incorporate the remaining 2 teaspoons olive oil to make the vinaigrette.

5. In a bowl, gently toss together the cauliflower-tomatoes mixture, the parsley and the vinaigrette. Serve.