Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs
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.Advertisement
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.