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


Brie Passano

Recipe Summary

15 mins
40 mins
8 cups


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; total fat 21g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 14g; cholesterolmg; sodium 359mg; potassium 986mg; carbohydrates 21g; fiber 6g; sugar 9g; protein 5g; trans fatty acidg; vitamin a 641IU; vitamin c 86mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 97mcg; vitamin b12mcg; calcium 62mg; iron 2mg.