Cauliflower with Roasted Tomatoes, Parsley and Bread Crumbs
Cauliflower is one of our favorite veggies of all time. But we admit we sometimes get bored with our usual preparation: roasting it with salt, pepper and olive oil. In her acclaimed new cookbook, Ruffage: A Practical Guide to Vegetables, Abra Berens showcases veggies (including our beloved cauliflower) in gorgeous new ways—but don’t worry, the recipes are still super straightforward.
“If you have perfect sweet-tart tomatoes, feel free to leave them raw, but roasting will evaporate the extra moisture and concentrate their acidity,” Berens tells us. “Plus, you can make your oven do double duty while the cauliflower cooks.”
An easy, flavorful recipe that multitasks? Sold. We’re making this tonight.
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
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
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.