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October 30, 2013 By Nicky 4 Comments

Spicy Roasted Cauliflower with Tomato Chutney

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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

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.

Filed Under: Recipes Tagged With: side dishes

About Nicky

Nicky Omohundro is a travel and active family lifestyle blogger and social media influencer based out of Oklahoma City, Oklahoma. She shares stories, destinations, and ideas on food, family, health, and outdoor recreation to help families find their own adventures. Her spirit animal is a caffeinated squirrel fueled by coffee, real food, and the desire to seek new adventures.

« Tomato Chutney
Cauliflower Stuffed Lamb Meatballs with Tomato Chutney »

Comments

  1. blanklydiaf1963 says

    October 30, 2013 at 11:59 am

    Nice combination! I love cauliflower, but didn’t really get to “know” it as an ingredient until I was in my 40s. I felt like I’d been cheated, lol. Thanks for linking up to Tapas Tuesday Social Happy Hour 🙂

    Reply
  2. blankMichelle says

    November 3, 2013 at 5:59 pm

    This sounds delicious. I love roasted cauliflower. Thanks for sharing on Foodie Friends Friday.

    Reply
  3. blanknmburk says

    November 10, 2013 at 5:06 pm

    Cauliflower really does lend itself well to roasting. Thanks for linking up to Let’s Get Real!

    Reply
  4. blankjugglingrealfoodandreallife says

    November 12, 2013 at 11:44 am

    I’ve come to realize that although my husband has embraced our real food lifestyle, he still is not eating very many vegetables. Perhaps, these spicy little vegetables will change that. He loves his food with some zest.

    Reply

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