- YIELDS | 4 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 30 MINS
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
- Preheat oven to 450°F. Line a 15×10-inch baking pan with parchment.
- 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.
- 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.
- 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.