Super easy and crazy delicious, this cauliflower, tomato and kale dish will be a new staple meal in your home. Everything goes in a Dutch oven and roasts for about 50 minutes. Serve up with lots of crusty or toasted bread.
- Shallot or Small Onion, chopped
- Large head of Cauliflower
- 3 Pints Grape or Cherry Tomatoes
- 5-6 Large Garlic Cloves, peeled
- 6-8 oz Feta Cheese
- 1 Bunch of Kale, ribbed and chopped
- 1/3 cup Extra Virgin Olive Oil
- Salt + Pepper
- Red pepper flakes (optional)
- Crusty / toasted bread
Preheat oven to 425 degrees (400 if using a convection oven). Toss together the chopped onion, cauliflower, tomatoes, garlic, feta, EVOO and salt + pepper in an oven-safe dish. I like to keep the tomatoes on one side and cauliflower in another. Roast uncovered for 50 minutes.
In the last 10 minutes of roasting, add chopped kale and give it a quick stir. Place back in the oven to finish.
Best to use a fork - smash to burst a few of the tomatoes so the juices combined with the melted feta create a sauce. Smash the garlic cloves as you spot them. Taste and season with more salt if desired. For a kick, add a couple of dashes of red chili flakes.
Serve immediately with a side of toasted or crusty bread. Let us know how you love it in the comments below. Enjoy! ❤️
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