Baked Cauliflower with Tomato Salsa

Ingredients

• 4 small cauliflower heads (about 400 g each)
• 1 tsp butter (5 g)
• Salt
• Pepper
• 3 tbsp vegetable broth (30 ml)
• 1 onion
• 1 red chili pepper
• 6 tomatoes
• 1 tbsp white balsamic vinegar
• a pinch raw cane sugar
• chili powder
• 1 tbsp Olive Oil
• 0.25 bunch Parsley

Instructions

1. 1.

   Wash, trim and place cauliflower heads stem‑down side by side in a large baking dish. Add a splash of water. Melt butter in a small pan, mix with salt, pepper and 2 tbsp vegetable broth, then brush the cauliflower with this mixture. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes until golden brown.

2. 2.

   Meanwhile, peel and dice the onion. Wash, halve, de‑seed and finely chop the chili pepper. Wash tomatoes, quarter them, remove seeds and cube the flesh. Combine tomato cubes with onion and chili in a bowl, then add balsamic vinegar, sugar, salt, chili powder, olive oil and remaining vegetable broth; mix well. Let sit until serving time, then taste again. Rinse parsley, shake dry and chop.

3. 3.

   Remove cauliflower from oven and arrange on plates. Drizzle each portion with some salsa and serve the rest of the salsa on the side. Sprinkle with parsley and serve immediately.