The Mediterranean cauliflowers roasted in the oven are a simple and truly delicious recipe to cook cauliflower. We picked a huge one in the countryside, I cooked a part of it like this, and it was a hit; even Matilde loved it! The Mediterranean cauliflowers with cherry tomatoes, olives, and breadcrumbs are very tasty, perfect as an appetizer, side dish, or vegetarian but also vegan main course. You parboil them and put them in the oven to gratinate, they are exquisite!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 lbs cauliflower
- 10 cherry tomatoes
- 3 tbsps breadcrumbs
- 2 cloves garlic
- to taste black olives
- to taste salt
- to taste black pepper
- to taste oregano
- to taste extra virgin olive oil
Steps
Mediterranean cauliflowers are very simple and quick to prepare. First, clean the cauliflower, separate the various florets, and boil them in salted water for about ten minutes. They should be easily pierced with a fork but not overcooked.
Drain the cauliflowers and place them in a non-stick pan, add the halved cherry tomatoes, whole or pitted black olives, chopped garlic, salt, black pepper, oregano, extra virgin olive oil, breadcrumbs, and mix all the ingredients well. Spread them over the entire surface of the pan and sprinkle a little more breadcrumbs and a drizzle of oil on top.
Cook the Mediterranean cauliflowers in a preheated oven at 392°F (200°C) for about 20 minutes until they are golden brown.
Advice:
Mediterranean cauliflowers can be stored at room temperature for a few hours or in the refrigerator for a couple of days. If you prefer, you can replace the garlic with onion.
Other cauliflower recipes HERE
