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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°. In a 15x10-inch baking pan, toss cauliflower with a glug (2 to 3 tablespoons) of oil; spread evenly and season with salt and pepper. Roast until golden brown, crispy and tender when poked with a knife, about 20 minutes.

  • Meanwhile, in a second 15x10-inch pan, toss tomatoes with a glug (2 to 3 tablespoons) of oil and a pinch of salt; spread evenly. Roast, stirring regularly, until liquid is reduced and syrupy, about 20 minutes.

  • Transfer roasted cauliflower to a large serving bowl. Add the tomatoes, parsley, and olives; toss to combine. Top with 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

283 calories; 21 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 14 g monounsaturated fat; 0 mg cholesterol; 359 mg sodium. 986 mg potassium; 21 g carbohydrates; 6 g fiber; 9 g sugar; 5 g protein; 0 g trans fatty acid; 641 IU vitamin a; 86 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 62 mg calcium; 2 mg iron;