Cauliflower with Roasted Tomatoes, Parsley and Bread Crumbs

Servings: 4 servings

Time:

Ingredients:

Garlic Bread Crumbs

¼ cup neutral oil, like canola or safflower oil

4 garlic cloves, minced

½ teaspoon salt

1 cup bread crumbs or panko

Cauliflower

1 head cauliflower, cored and cut into florets

3 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

2 quarts cherry tomatoes or 10 plum tomatoes, halved or quartered if large

½ bunch parsley, roughly chopped

½ cup pitted olives, roughly chopped (optional)

½ cup garlic bread crumbs

Directions:

1. Make the Garlic Bread Crumbs: In a large frying pan, heat the oil until shimmering hot and then add the garlic and salt.

2. Remove from the heat so the garlic doesn’t burn and let sit for 10 minutes (or cook the garlic over low heat for 5 minutes, keeping a sharp eye out to prevent burning).

3. Add the bread crumbs and stir to combine. Return the pan to the heat and toast the oily bread crumbs until golden brown and fragrant, about 3 minutes.

4. Remove from the heat and let cool. Set aside in an airtight container.

5. Make the Cauliflower: Preheat the oven to 425°F. Toss the cauliflower with 1½ tablespoons of olive oil and sprinkle with salt and pepper. Arrange on a foil-lined baking sheet; don’t over-heap the cauliflower.

6. Roast until the cauliflower is golden brown, crispy on the outside and tender when poked with a knife, about 25 minutes.

7. Leave the cherry tomatoes raw or toss them with the remaining 1½ tablespoons of olive oil and a pinch of salt and then roast in the oven, stirring regularly, until the liquid is reduced and syrupy, 15 to 25 minutes.

8. Toss the cauliflower with the tomatoes, parsley and olives, if using. Top with the garlic bread crumbs and serve.