Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs

Name: Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs
Total time: 40 min
Ingredients: 1 2 pound head cauliflower, cored and cut into florets; 4 - 6 tablespoon olive oil, divided; Salt; Freshly ground black pepper; 2 quarts cherry tomatoes or 10 plum tomatoes, quartered; ½ cup roughly chopped fresh parsley; ½ cup pitted olives, roughly chopped; ½ cup Garlic Breadcrumbs (below)

www.midwestliving.com

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Total: 40 minutes

Servings: 8

Cost: $3.11 /serving

Author : Midwest Living

Roasted Cauliflower and Tomatoes with Olives and Garlic Breadcrumbs

Ingredients

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1 2 pound head cauliflower, cored and cut into florets4 - 6 tablespoon olive oil, dividedSaltFreshly ground black pepper2 quarts cherry tomatoes or 10 plum tomatoes, quartered½ cup roughly chopped fresh parsley½ cup pitted olives, roughly chopped½ cup Garlic Breadcrumbs (below)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Transfer roasted cauliflower to a large serving bowl. Add the tomatoes, parsley, and olives; toss to combine. Top with Garlic Breadcrumbs.