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Oven Roasted Cauliflower & Tomatoes with Blue Cheese Bread Crumb Topping


1 head cauliflower, cored into flowerettes
¼ cup olive oil
1 T. Kosher salt
1 tsp. coarse ground black pepper
2 cloves garlic, minced
4 Roma tomatoes, cut in half lengthwise
2 T. butter
2 T. olive oil
1 large clove garlic, minced
1 cup breadcrumbs
1 tsp. dried Italian seasoning
½ cup crumbled blue cheese
¼ cup chopped fresh basil


Place the cauliflower flowerettes in a bowl with the oil, salt, pepper, and garlic. Toss well. Place the cauliflower on a baking sheet in single layer, leaving some of the oil mixture in the bowl.. Place the tomatoes around the cauliflower, cut side up, and drizzle with some of the olive oil mixture Roast in preheated 400 degree oven for 15 minutes, until golden brown. You might have to turn the cauliflower once to roast top and bottoms.

In a small sauté pan, heat butter and oil. Saute the garlic for 30 seconds, add bread crumbs and seasonings. Toss well and cook for 2 minutes on low heat, until golden. Remove from heat. Add blue cheese to pan. Toss. Place cauliflower and tomatoes on a serving platter, sprinkle with breadcrumb mixture and chopped fresh basil. Serve at once.

Serves 4.

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