Here we go again. Another night staring at a few heads of cauliflower and trying to figure out how to make it interesting. Thankfully, my love affair with sun-dried tomatoes IN OIL continues (see the 3-Way Tomato Salad for more sun-dried tomato inspo).
SHOPPING LIST: 3 heads of cauliflower, sun-dried tomatoes in oil, feta cheese, coconut oil, salt, pepper, garlic powder
Preheat your oven to 400 degrees, using the convection function if you have that option. Remove the florets from your cauliflower and lay on a sheet pan. Drizzle with melted coconut oil and season with salt, pepper, garlic powder. Toss well so all of the florets are equally coated in oil and seasoning and bake for 40 minutes.
The key here is actually the super garlicky oil that that sun-dried tomatoes are preserved in. Once your cauliflower is done roasting, use a large spoon to drizzle about 4-5 tB. worth of the oil over your cauliflower and place the tray under the broiler for 3-5 minutes or until your cauliflower is blistered.
Remove the roasted florets into your serving dish and add 1/2 cup of sun-dried tomatoes (removed from the oil) and 1/2 cup of feta. I chose NOT to slice the sun-dried tomatoes because I thought they looked beautiful full-sized against the larger cauliflower florets – but you could totally give them a rough chop or slice them in half if you prefer smaller bits. Just remember, at many gourmet markets you will find specially packaged “sun-dried tomato olive oil” so purchasing your sun-dried tomatoes IN OIL actually gives you two products in one! You can also use this garlicky tomato oil in your salad dressings, as a drizzle for a classic tomato/mozzarella salad, or even as a topping on pizza!!