Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs
The details that elevate this recipe from a typical roasted dish are the briny olives and crispy breadcrumbs. Any olive works, but chef Abra Berens, author of Ruffage: A Practical Guide to Vegetables, uses a bright green Sicilian variety called Castelvetrano.
Source: Midwest Living
Gallery
Credit: Brie Passano
Recipe Summary
Ingredients
Directions
GARLIC BREADCRUMBS
In a large skillet heat 2 tablespoons olive oil over medium-high heat until shimmering. Remove from heat and add 4 cloves garlic, minced, and 1/2 teaspoon salt; let stand 10 minutes. Add 1 cup coarse fresh breadcrumbs or panko and stir to combine. Return to medium heat and toast the oily breadcrumbs until golden brown and fragrant, about 3 minutes. Remove from heat and let cool. Store in an airtight container; and sprinkle on any savory dishes or salads. Makes 1 cup.
Nutrition Facts
Per Serving:
283 calories; fat 21g; saturated fat 3g; carbohydrates 21g; mono fat 14g; poly fat 4g; insoluble fiber 6g; sugars 9g; protein 5g; vitamin a 641.1IU; vitamin c 86mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.4mg; folate 97mcg; sodium 359mg; potassium 986mg; calcium 62mg; iron 1.8mg.
