Spicy Roasted Cauliflower with Tomato Chutney

Roasting vegetables at high heat brings out their flavor. You can roast broccoli, green beans, carrots, cauliflower, etc. You just can’t go wrong with it. My family can’t get enough of this spicy roasted cauliflower and tomato chutney. And let’s face it, you can’t go wrong with a vegetable recipe that kids actually want to eat.

This dish combines roasted cauliflower and tomato chutney. The chutney is sweet and spice which compliments the flavor of the cauliflower. It’s a great sweet and spicy side that compliments so many dishes. What will you serve it with?

Roasting vegetables at high heat brings out their flavor. You can roast broccoli, green beans, carrots, cauliflower, etc. You just can’t go wrong with it. My family can’t get enough of this spicy roasted cauliflower and tomato chutney. And let’s face it, you can’t go wrong with a vegetable recipe that kids actually want to eat.

Spicy Roasted Cauliflower with Tomato Chutney

1/2 head of cauliflower, cut into florets
2 Tablespoons olive oil
1 clove garlic, minced
2 Tablespoons shallots, chopped
1 teaspoon Sambal Oelek (Chili paste- add more or less to taste)
Tomato Chutney

1. Make the tomato chutney according to the recipe (Cook time 35 minutes).
2. Preheat oven to 500 degrees F. Place an ungreased cookie sheet in oven while it’s preheating.
3. Combine oil, garlic, shallots, and Sambal Oelek in a large bowl. Add cauliflower and toss well. Allow to marinate for at least 10 minutes.
4. Remove preheated pan from oven. Place cauliflower on pan and return to oven.
5. Cook for 10 minutes, stirring halfway through.
6. To serve, plate a spoonful of chutney and with cauliflower.