eat well, live free

Roasted cauliflower and tomato salad with feta

Roasted cauliflower and tomato salad

The Mark Bitterman, of The Meadow, interview sparked so many recipe ideas in our household.  His idea for pumpkin soup “aggressively garnished” with guacomole, creme fraiche, cilantro and black diamond salt quickly turned into an entire roasted vegetable themed event including companion dishes, desserts, and of course friends over for dinner.

At said dinner party, we enjoyed the spiced pumpkin soup, this simply delicious cauliflower salad and banana ice cream with lavendar blueberry chocolate served over banana chocolate bread.  And of course there were lemon bars because Mr. Howard is awesome like that.   Everything except the lavendar chocolate and banana bread can be so easily reduced to comletely fat free by removing obvious things like tablespoons of feta.

This salad was phenomenal in its simplicity and flavor.  You can’t really go wrong with our fresh garden tomatoes and herbs harvested right before use and perfectly salted!

Prepping veggies to roastSalad angle 2

Roasted cauliflower and tomato salad with feta

serves 4

1 medium head of cauliflower; cut into bite size florets

10 small tomatoes, quartered or halved, de-seeded

2 tsp olive oil

3-4 sprigs fresh oregano, stems removed

3 tbls feta, broken up

salt to taste

Pre-heat oven to 400.  Toss cauliflower, 1 tsp olive oil, half of the oregano and salt.  Layout single layer on half of a baking sheet.  Toss tomato, 1 tsp olive oil, remaining oregano and salt.  Layout, skin side down, so that all the tomato flesh is exposed on the other half of the baking sheet.   Bake for 25-40 minutes depending on the size of your cauliflower.  When ready, everything should be just starting to char.

Remove from the oven and let cool.  Layer cauliflower and tomatoes, then sprinke with feta.

Vegans: let go of the feta.