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

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Credit: Brie Passano

Recipe Summary test

hands-on:
15 mins
total:
40 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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; 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.
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