Who else can eat half a cauliflower by themselves? If the dish is delicious it is all I might make for a meal, and between the two of us a whole cauli will disappear. This is one of those recipes. I make it with any of my tomato sauces that are sitting in the freezer, so it is an incredibly easy dish to pull together. Great for coming home late from work or a day out – it can be on the table in about 30 mins if you prepare the cauli quickly. (Or chop it ready to roast before you go out.)
Similar recipes include French Tomato Sauce, Turmeric Cauliflower with Chilli-Orange Dressing, Roasted Cauliflower with Cumin and Sumac, Cauliflower Roasted in Olive Oil, and Crispy Cauliflower with Capers.
Roasted Cauliflower with a Citrus Chilli Tomato Sauce
1 cauliflower, cut into more or less even sized pieces
6 cumquats, halved (optional)
6 – 8 cloves garlic
0.25 tspn Indian style chilli powder (or to taste, you want some heat)
1 lime, cut in halves
home made tomato sauce
salt and pepper
note on tomato sauce
Use your own home made tomato sauce, or make any of these:
- An Italian Tomato Paste cooks down with a mirepoix to a flavoursome paste
- Spiced Tomato Puree has a hit of red wine to deepen the flavours and add complexity
- A great herb flavoured Italian Sauce – also contains a little red wine for deeper flavours
- Pomarola – an Italian Tomato Sauce for Pizza, Pasta and other uses
- A great Tomato and Chilli Jam which can be defrosted and used as a sauce, spread, dip or dressing.
- An easy Roasted Tomato Sauce
- A French Tomato Sauce (to be posted soon)
Or simply cook up some chopped tomatoes with sauteed onions, garlic, olive oil, a small dash red wine vinegar and small dash balsamic vinegar, a couple of tspns sugar to sweeten. Simmer until it reduces. Puree if you like.
Heat the oven to 200C.
Toss the cauliflower florets in a bowl with 2 or 3 glugs of olive oil and a sprinkling of salt and pepper. Toss until all is coated. Tip onto an oven tray lined with baking paper and spread out into a single layer. Add the lime halves and the cumquats if using. Roast in the oven for 30 – 40 mins, turning every 10 mins, until tender and colouring well. Remove the garlic as soon as it is tender, so that it does not burn.
In a saute pan, heat enough of the tomato sauce to coat the cauliflower well, with the chilli powder, sugar and the juice from half the roasted lime. Taste and add more chilli, sugar or lime as needed.
Toss in the cauliflower, garlic and cumquats (if using), and gently mix until the cauliflower is well coated. You want enough sauce so that the cauliflower is very well coated but not enough that it is swimming in the sauce.
Serve and enjoy!