Roasted cauliflower and bell pepper
You can serve this roasted cauliflower and bell pepper as a main dish with rice, gnocchi or couscous, or a side dish with grilled/fried fish and meat. It’s best to make it when you’re baking or roasting something else in the oven.
Ingredients
Method
- Preheat the oven to 180°C.
- Remove the leaves of the cauliflower and line a baking dish with them.
- Cut the onion into thin wedges, the red pepper into thin slices, the courgette into disks.
- Tear the cauliflower florets off its stem and scatter these on top of the leaves together with the onion, cherry tomatoes, courgette and pepper pieces.
- Lightly smash the garlic cloves, then tuck these between the vegetables.
- Dust with the herbs, salt and pepper, then drizzle with oil and vinegar.
- Bake in the oven for about 20 minutes, or until tender.
- Pour over the passata, combine gently, then bake for a further 10 minutes or so, until the vegetables are lightly caramelized.
- Serve warm with chopped parsley leaves.