Roasted Cauliflower and Tomato Crisp

11

PREP TIME

5 min

Makes

3 adult servings plus 1 cup baby food

* PLUS Cooking time: 40 minutes
Roasted Cauliflower and Tomato Crisp

Photo: Maya Visnyei

Antioxidant-packed cauliflower is irresistible when roasted, even to the pickiest eaters.


Ingredients

  • 1 medium cauliflower , cut into florets (about 10 cups)
  • 1 pint cherry tomatoes
  • 3 tbsp olive oil , divided
  • 1 tbsp chopped basil
  • 2 tsp chopped garlic
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1/8 tsp salt

Instructions

  • Preheat oven to 425F. Toss cauliflower and tomatoes with 2 tbsp olive oil, basil and garlic, and place in a 9 x 13-in. baking dish. Roast, stirring occasionally, for 35 min or until vegetables are tender.

Nutrition (per serving)

  • Calories
  • 236,
  • Protein
  • 9 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 15 g,
  • Fibre
  • 7 g,
  • Sodium
  • 272 mg.

For baby

For remaining portions

Tip

Turn this combo into a killer pasta dish. Cook the pasta while the veggies roast and toss it all together. Reserve pasta water to loosen up sauce if necessary, and be generous with the Parmesan.

Originally published in the Today’s Parent May 2014 issue.

Nutrition for baby food (per Serving)