When you’re shopping for two, it’s easy to find yourself with vegetables that have a day left to be used. You always have good intentions when you buy the excess of vegetables, but you never use as much as you think you will. On that last day, a great way to use those vegetables is in the form of a medley, like this. Top with any sauce you like, or just top with olive oil and lemon juice. Enjoy!
Prep time: 15 minutes
Cook time: 20 minutes
- 1/2 head cauliflower, washed and cut into large florets
- 2 large tomatoes, chopped
- 1 large onion, chopped
- 1 chili pepper, chopped
- 1 garlic clove, minced
- 1/2 c fresh chilantro (coriander), chopped
- 2 tsp sesame seed
- 1 1/2 tsp crushed red pepper flakes
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 2 1/2 tbsp olive oil
- salt and pepper, to taste
Preheat oven to 375 degrees. Spread the cauliflower florets on a baking tray, and drizzle with 1 1/2 tbsp olive oil. Roast for 15-20 minutes, or until the cauliflower begins to brown.
Heat 1 1/2 tbsp olive oil and minced garlic clove in large frying pan over medium-high heat. Once heated, add onion and chili pepper. Add the cumin and turmeric, and cook, stirring frequently, until onions are translucent.
Add tomatoes, and reduce heat to medium-low.. Add the cilantro and cook for another minute. Salt and pepper to taste.
Place roasted cauliflower onto a serving plate and top with vegetable medley.
Yields 2 servings