Roasted Cauliflower with Black Olive Pangrattato is how to take roasted cauliflower to another level! The topping has salty kalamata olives, lemon zest, chili flakes and crispy breadcrumbs for a delicious rustic Italian side dish!
As I mentioned in my Roasted Cabbage Steaks with Mustard Vinaigrette post, I’m all about roasting vegetables–especially in the winter. And roasted cauliflower? Best. Thing. Ever.
Paging through Taste & Technique, Recipes to Elevate Your Home Cooking by Naomi Pomeroy (affiliate link) recently, I came across a recipe for Blistered Cauliflower with Anchovy, Garlic and Chili Flakes. (Check out my review here. It’s really a great cookbook if you’re trying to up your kitchen game.)
Now, anchovies are probably not on too many Top 10 Favorite Food lists, so I used Kalamata olives instead. I made a few other minor changes and voila!
Roasted Cauliflower with Black Olive Pangrattato!
What is a pangrattato?
Pangrattato is basically Italian for breadcrumbs or breadcrumb topping and a great way to use up stale bread. A quick saute in olive oil with the black olives, some lemon zest, chili flakes, garlic and we’re talking about how to take cauliflower from amazing to incredible!
If you’ve never roasted cauliflower before, it’s life-changing. If you’re not a big cauliflower fan, you could very well become a raving cauliflower fan!
Roasting transforms cauliflower. A simple drizzle of olive oil and a sprinkle of salt and black pepper is all it takes!
Sprinkle on the pangrattato, serve immediately and enjoy!
For more great roasted cauliflower recipes, be sure to try my:
- Everything Bagel Spice Whole Roasted Cauliflower
- Roasted Cauliflower with Mustard Caper Brown Butter
- Warm Roasted Cauliflower and Chickpea Salad
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- 1 large head of cauliflower
- ½ cup olive oil (preferably extra-virgin), divided
- salt and freshly ground black pepper, to taste
- ½ cup whole-grain coarse breadcrumbs
- 2 cloves garlic, minced
- ½ cup Kalamata olives, pitted and chopped
- 1 teaspoon crushed red pepper flakes
- Zest of 1 large lemon
- ¼ cup chopped fresh parsley
- Preheat oven to 400 degrees.
- Cut cauliflower into florets. Place on a large baking sheet. Drizzle with ¼ cup olive oil, season with salt and black pepper to taste and gently toss to distribute oil and seasonings.
- Roast for 15 to 20 minutes or until browned and tender.
- Meanwhile, heat 2 tablespoons olive oil in a skillet or saute pan over medium heat. Add the breadcrumbs and stir, 2 to 3 minutes or until lightly toasted. Add garlic. Remove from heat.
- Add chopped Kalamata olives, red pepper flakes, lemon zest and additional salt and black pepper to taste. Stir in parsley.
- Place cauliflower on a serving platter or shallow bowl. Spoon pangrattato over cauliflower, drizzle with remaining olive oil and serve immediately.
Amount Per Serving: Calories: 440Total Fat: 33gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 0mgSodium: 410mgCarbohydrates: 32gFiber: 7gSugar: 7gProtein: 8g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.