Roasted Cauliflower

adapted by

1 head of cauliflower (cut in small florets)
one package of small tomatoes (I used a handful of orange grape tomatoes and mini pearl tomatoes)
two shallots (sliced thin)
2 cloves garlic (minced)
3 tablespoons olive oil
salt and pepper to taste

Preheat oven to 475 degrees. On a rimmed baking sheet, toss cauliflower, tomatoes, shallots, and garlic with 3 tablespoons oil; season with salt and pepper. Roast until lightly browned and tender, 20 minutes, tossing once.