We’re eating vegetables today!
Yes — vegetables. Don’t be surprised. This roasted Sicilian cauliflower is mostly vegetable-forward with just a dusting of cheese, the kind that enhances rather than overwhelms.
When our kitchen was being remodeled, we mostly stayed in and ate at home. During that time, Eddie occasionally brought meals from Whole Foods — the ones with a generous entrée and a couple of sides. He tended to choose meat-heavy options, but I’m content with sides: give me three vegetable sides over a steak any night.
One night he came home with the Sicilian roasted cauliflower from their hot bar. It was incredible — packed with flavor and a perfect balance of seasonings. After checking the ingredient list, which was delightfully simple, I set out to recreate it at home once our oven was back in action.
I’ve been making this ever since. It’s a beautiful side for grilled flank steak, roasted chicken, sandwiches, or just on its own. I’m odd about vegetables but love cauliflower when it’s roasted — it gets a toasty, almost popcorn-like flavor that’s irresistible.
While I typically make this in cooler months, we’ve enjoyed it frequently and I finally wanted to share the method. I slice the cauliflower into large pieces here, though you can use florets if you prefer.
The quick tomato jam is something I developed for avocado, bacon and egg toasts. It’s inspired by an heirloom tomato jam and works like a bright, sweet-savory condiment — think jammy ketchup but far more complex. It pairs perfectly with the spicy, herby cauliflower.
I considered crema or cheese-based dips, but the tomato jam harmonizes best with the Sicilian spice blend on the cauliflower. The jam is simple: simmer cherry tomatoes with garlic, sugar, lime juice and a splash of vinegar until they break down, then blend until smooth. It’s bright, jammy and full of summer flavor.
Make the tomato jam while the cauliflower roasts, and you’ll have a warm, slightly tangy dip ready to complement the toasty florets. It’s quick to prepare and stores well in the fridge once cooled.
Roasted Sicilian Cauliflower with Quick Tomato Jam
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Ingredients
- 1 head of cauliflower
- 2 garlic cloves minced
- 6 garlic cloves whole
- 4 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons finely grated parmesan cheese
- fresh basil and oregano for topping
- quick tomato jam
quick tomato jam
- 1 1/2 cups whole cherry tomatoes
- 2 garlic cloves minced
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Preheat the oven to 400°F (200°C).
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Slice the cauliflower into large pieces or break into florets. Arrange on a baking sheet. Sprinkle the minced garlic over the cauliflower and scatter the whole cloves on the sheet. Drizzle with olive oil and season with dried basil, dried oregano, salt, pepper and crushed red pepper flakes. Finish with a light sprinkle of grated Parmesan.
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Roast for 20 to 25 minutes, until golden and tender. Remove from the oven, top with fresh basil and oregano, and serve immediately with the tomato jam.
quick tomato jam
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In a saucepan over medium heat, combine the cherry tomatoes, minced garlic, sugar, lime juice and apple cider vinegar. Stir frequently until the tomatoes begin to burst and the mixture bubbles and breaks down, about 10 to 15 minutes. Use a spoon to help break up any larger pieces.
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Carefully transfer to a blender or food processor and puree until smooth. Pour into a jar and let cool to room temperature — the jam will thicken as it cools. Once cooled, store in a sealed container in the refrigerator.
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Just look at that caramelized, toasty goodness.