DEC
03

Roasted Cauliflower and Tomatoes

Healthy Eating, Pasta, Side Dish, travel, Vegetables, Vegetarian | 17 comments

I recently had the opportunity to attend the Dole Blogger Wellness Summit at the Four Seasons/California of Health and Longevity Institute in Westlake, across the street from Dole Headquarters. It was truly a treat and a much needed break for me.

roasted cauliflower

As part of our stay with Dole at the Four Seasons we received nutrition lessons, watched cooking demonstrations in the Wellness Kitchen, ate delicious, healthy food, had fun with fellow blogging friends, and even had the opportunity to partake from the hotel’s spa. I had my first ever professional massage, and boy did I enjoy that! We were also able to sample some of Dole’s newest salad and packaged products including some recipe they created (banana and black bean dish that was surprisingly good, a grilled romaine salad, and a cranberry salad).

Nutrition Tips from Dole:

  • Don’t eat breakfast? You’ll slow down your metabolism and wind up eating 25% more calories during your day.
  • We all know we need to eat more fruits and vegetables. The trick is getting people to do it.
  • We should be eating 7-10 servings of fruits and vegetables per day, no longer just 5-7.
  • Only 5% of Americans get the recommended number of fruits and vegetables daily.
  • The whole food diet trends up during poorer economic times, fad diets trend down.
  • Fill your plate with mostly vegetables, then add small amounts of lean protein, healthy fats, whole grains.

dole four seasons westlake

images via Four Seasons Website

A Few Things About Dole:

  • Dole can linings do not contain BPA.
  • Dole isn’t just banana and pineapple. They have salads, fresh fruits and vegetables, frozen fruits, and more. Check out their whole product line up here.
  • Dole has organic bananas and pineapple.
  • Dole has a free tool kit for teachers and parents and free music for children.
  • Dole cares about child nutrition and is working to bring more salad bars to schools around the country.

I know most of us, me included, probably know a good deal about nutrition, but even though it wasn’t really new information it was good to hear it again. I know that I need to work on my fruit and vegetable intake. It’s not bad, but it could be better. I indulge in desserts, but I don’t eat huge servings and I eat them in moderation.

roasted cauliflower

Overall, I have a healthy diet. But I have made more of an effort to watch my vegetable intake. Have different vegetables on hand and easily accessible for snacking. I’ve recently discovered that I actually really like cauliflower (after eating a Cauliflower soup while on the trip). I hadn’t bought it in years because most of my experiences with it were just not great. But I really like it raw with some dip (made with plain greek yogurt) or roasted.

cauliflower and tomatoes with pasta

I have made this recipe for Roasted Cauliflower and Tomatoes several times now and it’s one of our new favorites. I love how versatile it is too, because the recipe can work great as a side dish vegetable, a vegetarian main dish if you toss it with some pasta, and it’s also great on top of a bed of spinach for a salad. I’ve enjoyed it for lunch as a salad several times with some whole grain bread because it’s so easy to throw together.

Roasted Cauliflower and Tomatoes

Print Save Recipe

Ingredients:

1 head of cauliflower
8 ounces grape or cherry tomatoes
1-2 tablespoons of olive oil
salt and pepper, to taste
1/4 teaspoon thyme
2 cloves garlic, thinly sliced
1 tablespoon white wine vinegar
1 tablespoon lemon juice
Parmesan for garnish

Directions:

Preheat oven to 425 degrees F.

Line a baking sheet with foil. Cut the cauliflower into manageable bite size pieces. Spread out on the baking sheet. Drizzle the cauliflower with olive oil. Roast for 5 minutes.

Remove pan from the oven. Stir in the tomatoes, thyme, garlic, and season with salt and pepper. Return the pan to the oven and roast for 5-7 minutes, or until the cauliflower is tender and golden and the tomatoes plump and juicey.

Remove pan and drizzle with the white wine vinegar and lemon juice. Garnish with shaved Parmesan (in the photo I topped it with some thinly sliced fresh spinach for a pop of color) Serve as a side, a top a bed of pasta, or mixed in with pasta (I used Trader Joe's Garlic and Herb dried fresh pasta).

disclosure: I was not compensated for this post, however Dole paid for all of my expenses relating to the Dole Blogger Summit, including transportation, accommodations, meals and spa treatments.

Katie

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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17
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Liz @ Blog is the New Black - December 03, 2010 @ 7:39 am

    This looks like a simple, healthy, delicious dish. I love tomatoes so much!

    [Reply]

  • 2
    Wenderly - December 03, 2010 @ 7:44 am

    So pretty & festive!

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  • 3
    Lyndsey - December 03, 2010 @ 7:54 am

    What a beautiful, colorful dish. It looks worth trying for sure!

    [Reply]

  • 4
    Mark Scarbrough - December 03, 2010 @ 8:11 am

    Lovely. And roasted cauliflower is so delicious. I imaging the tomatoes give it a nice amount of juice for all that crunch. A great pairing.

    [Reply]

  • 5
    Heather (Heather's Dish) - December 03, 2010 @ 8:14 am

    i adore roasted cauliflower and tomatoes separately but i never thought of combining the two! sounds divine!

    [Reply]

  • 6
    naomi - December 03, 2010 @ 10:00 am

    beautiful and delish dish! I love the flavor and color combo!

    [Reply]

  • 7
    Kristen - December 03, 2010 @ 10:08 am

    That looks absolutely scrumptious!

    [Reply]

  • 8
    Donna - Dishy Goodness - December 03, 2010 @ 10:58 am

    Thank you for the Dole Summit recap! I LOVE roasted cauliflower for its nuttiness that is unattainable from just steaming. My favorite part of roasting the cauliflower are the crunchy, intensely-flavored bits that are left. :) Will have to try your recipe!

    [Reply]

  • 9
    Sues - December 03, 2010 @ 11:40 am

    Oooh I love this! My bf isn’t a cauliflower fan, but I think if I toss this with some pasta, he might change his mind :)

    [Reply]

  • 10
    Jamie | My Baking Addiction - December 03, 2010 @ 7:13 pm

    This looks like the perfect weeknight meal! Gorgeous photos!

    [Reply]

  • 11
    Jun - December 04, 2010 @ 7:46 am

    I’ve never thought of this combination before. Thanks for sharing!

    [Reply]

  • 12
    Tickled Red - December 04, 2010 @ 1:38 pm

    How could you not want to eat healthy when it looks so beautiful? So glad you were able to get away and learn some more tricks and very helpful tips :)

    [Reply]

  • 13
    Billie - December 06, 2010 @ 1:45 pm

    Great recipe. We used to do a cauliflower and tomato recipe from Mastering the Art of French Cooking years ago. Forgot what a fab combo the two are.

    [Reply]

  • 14
    *Just Fran* - December 07, 2010 @ 5:54 pm

    I prepared this tonight as a side with ribeye steaks and garlic bread. AWESOME. Thanks for sharing.

    [Reply]

  • 15
    nicole @ our three reasons - December 14, 2010 @ 9:48 am

    this looks soo delicious! too bad my fiance won’t eat cauliflower OR tomatoes!! ;) maybe i’ll have to try this the next time we have friends over for dinner!

    [Reply]

  • 16
    Juliane - April 03, 2011 @ 6:24 pm

    Love this pairing!

    [Reply]

  • 17
    Lauren Williams - December 27, 2011 @ 8:36 am

    I made this as part of my Christmas Eve Dinner and it was absolutely delicious! I shared a picture here: http://passtheplateblog.blogspot.com/2011/12/christmas-eve-feast.html

    [Reply]

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