Ingredients

2 pt. cherry or grape tomatoes

4 cloves garlic, smashed and peeled

4 tbsp. extra-virgin olive oil, divided

1/2 tsp. kosher salt, divided

1/4 tsp. Freshly ground black pepper

1/4 tsp. crushed red pepper flakes

1 medium head of cauliflower (about 2 1/4 lbs.)

1/8 tsp. paprika

1/4 c. chopped fresh flat-leaf parsley

Directions

Preheat oven to 400° with the oven rack in the middle. Put the tomatoes and garlic in a large baking dish, then drizzle with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt, pepper and red pepper flakes. Toss to coat.

Trim the large green leaves from the cauliflower and dis­card, then trim the stem so the cauliflower sits flat. Push the tomatoes aside and place the cauliflower in the middle of the dish. Drizzle remaining tablespoon oil over the cauliflower and rub to coat. Sprinkle with paprika and remaining 1/4 teaspoon salt. Roast for about 1 hour, or until the cauliflower is tender and can easily be pierced with a paring knife.

Sprinkle parsley over the cauliflower. Slice the cauliflower into wedges and serve with tomatoes and garlic.

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