This dish is on rotation at our house when cauliflower is crisp and tomatoes are ripe and juicy. The olives bring a nice briny-ness to the vegetables and the garlic panko bind the dish together perfectly.

Double-Duty Recipe: Chop up leftovers and toss into pasta for a yummy second dinner or lunch!


  • 1-2 pound head cauliflower, cored and cut into bite-size piece
  • 4-6 tablespoon olive oil, divided
  • 8 cups small whole cherry tomatoes or 10 plum tomatoes, chopped and seeded
  • 1/2 cup roughly chopped fresh parsley
  • 1/2 cup pitted green olives, roughly chopped or more to taste
  • 1/2 cup garlic breadcrumbs
  • Basil for garnish, optional
  • Salt and freshly ground black pepper


  1. Preheat oven to 450°F. Line a 15×10-inch baking pan with parchment.
  2. In a large bowl, (don’t rinse the bowl as you will use it again) toss the cauliflower with a 2 to 3 tablespoons of olive oil, sprinkle with salt and ground pepper. Evenly spread the cauliflower in the pan and roast until brown with crisp bits and fork tender, about 20-25 minutes.
  3. In the same large bowl (still don’t wash the bowl) toss the tomatoes with 2-3 tablespoons of olive oil, and salt and ground pepper and spread onto another rimmed baking sheet. and roast for about 20 minutes and until the tomatoes form a sauce, bout 20 minutes.
  4. Transfer roasted cauliflower to the large bowl and add the tomatoes, the parsley, and olives and toss to combine. Pour the mixture onto a serving platter and top with freshly ground pepper, salt to taste and the garlic breadcrumbs and basil, if using.