I’ve become much more of a cauliflour fan since finding out you can roast it! Roasted cauliflour comes out tender but not soggy in the way that boiled cauliflour sometimes can.
Tomatoes (e.g. 3-4 tomatoes to one cauliflour)
dried mixed herbs
salt and pepper
Preheat the oven to 220c. Cut the cauliflour into florets and the tomatoes into quarters. Lightly coat the cauliflour florets with olive oil, place in an ovenproof dish, add the tomatoes and sprinkle with mixed herbs, salt and pepper. Bake for 25 minutes.