Monday, November 1, 2010

very simple very good

Sometimes it just works out.

Those unripe black plum tomatoes I picked from the garden a week or so ago have turned to mahogany in the laundry room. Handing a bag of them over to my neighbor today made me think of using some for our dinner tonight. I had a good looking head of cauliflower and decided to roast them together. I like to mess around with cauliflower, it takes nicely to many seasonings.

But tonight was simple: cauliflower cut into medium florets, ‘maters cut in half and all tossed in olive oil, roasted in oven on 375 til the cauliflower turned gold. By then the tomatoes had collapsed and released their juices, almost glazing the cauliflower pieces.

Interestingly, the flavor of the cauliflower, which sweetens as it roasts, contrasted with the tomatoes (usually experienced as very sweet when roasted). The tomatoes served as surprising acidic counterpoint to the cauliflower.

It was great.

You could easily use those cherry tomatoes that you still have in your garden before the birds eat them. Or you could buy a basket of grape tomatoes. You could add whatever seasoning you feel like, though it stands up nicely unadorned.

1 comment:

Deb Duchon said...

Yum! Will try it this weekend. I have plenty of cherry tomatoes.