Food Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs 5.0 (1) 1 Review 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. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on December 27, 2019 Print Share Photo: Brie Passano Hands On Time: 15 mins Total Time: 40 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 2 pound head cauliflower, cored and cut into florets 4 - 6 tablespoons olive oil, divided Salt Freshly ground black pepper 2 quart cherry tomatoes or 10 plum tomatoes, quartered ½ cup roughly chopped fresh parsley ½ cup pitted olives, roughly chopped ½ cup Garlic Breadcrumbs (below) Directions 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. 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. Print Nutrition Facts (per serving) 283 Calories 21g Fat 21g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 283 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Sodium 359mg 16% Total Carbohydrate 21g 8% Total Sugars 9g Protein 5g Vitamin C 86mg 430% Calcium 62mg 5% Iron 2mg 10% Potassium 986mg 21%