Roasted Cauliflower with Tomato and Onion

Preheat the Oven Preheat the oven to 425°F (220°C).

Roast the Cauliflower Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes or until the cauliflower is golden and tender.

Sauté the Onion and Garlic While the cauliflower is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet, and cook until the onion is soft and translucent.

Prepare the Tomato Sauce Add the diced tomatoes to the skillet and stir well. Cook for about 5 minutes, until the tomatoes have softened and the sauce has thickened slightly.

Add the Eggs In a separate bowl, beat the eggs until well combined. Pour the beaten eggs over the tomato sauce in the skillet and stir gently to combine.

Cook the Eggs Reduce the heat to low and cover the skillet. Cook for about 10 minutes, or until the eggs are set and cooked through.

Serve the Dish Serve the roasted cauliflower topped with the tomato and egg sauce.