Roasted Cauliflower with Garlic-Tomato Aioli + Broccoli Ranch Slaw
There is just something so beyond special about meals in the backyard. Even just writing this, I’m sitting at the window over-looking the yard and I’m so blessed to have this little oasis at home that’s perfect for hosting backyard meals + for just escaping the workday for 30 minutes or so with the dogs. These little dogs of ours love the yard just as much as we do. My motto for home is it doesn’t have to be perfect, but this little yard of ours is perfect to me, and the perfect spot for Summer grillin + chillin. This Summer, meals on the grill have a hardcore veggie emphasis this Summer as our meals at-home are more veggie centric than ever, and tonight’s backyard dinner was not exception. This Roasted Cauliflower with Garlic-Tomato Aioli + Broccoli Ranch Slaw was a perfect veggie heavy, end of the weekend meal. A composed and simple Summer meal that was refreshing + full of crispy veggies and herbs, and paired with elements that were creamy + rich. The cauliflower can prepared a la grill or oven, and it’s just a simple charred cauliflower with a little roasted cheese as your main, and one hell of a good dipper. I mean hello tomato aioli - it’s a sauce that so closely mirrors the flavors of a really great tomato-soup in the best way. I set out the spread on the picnic table, and it was the perfect end to weekend at home.
Aioli tastes just like tomato soup
This girl LOVES an aioli dipper. I will not hide my love for a creamy dip, and a little aioli with some roasted veggies is a perfect pairing in my book. This aioli gives serious tomato soup vibes, + it’s magic. And it’s an aioli that’s like 90% veggies + 10% mayo - so hello healthy. The tomato flavor is robust + delicious, and slight dose of mayo just gives that hint of creaminess.
Roasting is key
First thing you need to know is you cannot underestimate the power of roasting tomatoes + garlic in any circumstance. The tomatoes become blister-y + the garlic takes on this intense caramelized flavor, and just getting a slight brown on these veggies elicits such intense flavor. Plus I once heard that tomatoes are the only veggie better for you when cooked, and I hold onto that little nugget of information (true or not) every time I load up a ramekin with tomatoes for some baking action.
Roasting the tomatoes + garlic really is the easiest thing ever. Ramekin + EVOO + salt and pepper. It’s all you need to get baby tomatoes blistered + ready to be emulsified into a sauce. The flavor stands on its own in this recipe, and only the slightest bit of mayo is needed, really just to get a creamy texture, but it’s such a minute amount that this is a truly a tomato + garlic sauce. Keep the oven on for roast #2 - the cauliflower, and it’s a quick transition to keep things moving (if you’re using the oven instead of the grill - either works!).
Picnic Slaw
When we do these backyard picnic style meals, I just feel like the sides are key. Light + refreshing, cold + crisp salad-y vibes are it for me right now. This is just simply a slaw with a twist. No cabbage - swap it out for easy to find broccoli slaw bags. And the dressing is full of herbs and has a ranch twist, which just feels fun. Add in any other fresh seasonal fruit or additional roasted veggies (I threw in some roasted asparagus because it looked so yummy at the store), and you’ve got a simple picnic style, veggie heavy meal.
Weekends at home have become more regular, and I am so so grateful for that. We went a period of time where a true weekend to do nothing was rare, but this was one of those lay low, take it easy weekends. Partly because I was pretty on top of my game when it came to chores and apartment cleanliness, and partly (against all my hopes) because Jordan has been pretty darn sick. Like couch-ridden sick. But still has an appetite and still down for the good eats, so we couldn’t be stopped when it came to setting up a dinner spread in the yard. I even went as far as to snag the nice lacey table cloth - really create a moment. But it goes back to being lucky that next weekend is a free weekend as well, so a whole new. opportunity to An opportunity to hit the restart button and dive into some more active past times. Sick husband or not, it was nice to be just us too with not too much on the to do list, and really hunker down here at home.
For the aioli
1 pint cherry tomatoes
5-6 garlic cloves, smashed
1/4 c. mayo
For the cauliflower
1 head of cauliflower, cut into thick sliced
EVOO
Salt + pepper
sharp white cheddar, thinly sliced (a really good one!)
Broccoli Ranch Slaw
1 c. sour cream (or combo of 3/4 c. sour cream + 1/4 c. mayo)
1 c. dill, parsley, and chives, minced
Juice of 1/2 a lemon
1-2 tbsp almond milk
2 packages broccoli slaw mix
Preheat the oven to 400. Place the tomatoes + garlic cloves in shallow oven safe dish, drizzle with EVOO, and bake for 20-30 minutes. Tomatoes should be lightly browned + soft. Set out to cool at room temperature. Once cooled, add all contents in the ramekin to a food processor + puree until you have a perfectly smooth aioli. Keep the oven on.
Move to making the slaw. Combine the herbs, sour cream, almond milk, and lemon juice in a large bowl. Add in the slaw mix and a pinch of salt + pepper. Toss to coat the veggies. Place in the fridge until your ready to serve.
Place the cauliflower on a parchment lined baking sheet. Brush with EVOO and season with salt + pepper. Bake for 25 minutes, flip, and continue to bake for another 20 minutes. Top with slices of cheese, and continue to cook another 3-5 minutes - so the cheese melts and it lightly browned.
For serving, transfer the cooked cauli to a serving tray and nestle the aioli right alongside. Sprinkle the fresh basil right on top. Serve with a bowl of the ranch slaw and any other roasted veggies, and you’re ready to go.