Name: Oven-Roasted Shrimp, Cauliflower, and Cherry Tomatoes
Ingredients: ½ teaspoon kosher salt or coarse sea salt, or to taste; ⅓ cup grated Parmigiano-Reggiano; Chopped flat-leaf parsley, to garnish; 10 cherry or grape tomatoes, halved; 2 tablespoons extra-virgin olive oil; 6−8 ounces peeled and deveined large shrimp; Freshly ground black pepper to taste; Pinch red pepper flakes (optional); 3−4 cups cauliflower florets; 2 cups sliced onion; 3 cloves garlic, split in half; Leaves from 3 sprigs thyme or 1 teaspoon dried leaves

Preparation info

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

An oh-so-tasty and satisfying lunch or dinner that can be served hot from the oven or at room temperature. As the mixture roasts, the cauliflower and onions become slightly charred and add an earthy taste to the flavor of the sweet shrimp and tomatoes. Grated Parmigiano-Reggiano adds a rich, nutty accent. It’s a perfect one-dish meal that everyone will enjoy and can easily be doubled to serve four.