Roasted Cauliflower with Black Olive Pangrattato is how to take roasted cauliflower to another level!
Today I realized that Daylight Savings Time is exactly one month away! I am soooo over trying to photograph food in the freaking dark. Can I say freaking? I guess I just did. I want to hear birds chirp, open the windows to get some fresh air and take a walk without hurrying to get back inside. Seeing some daffodils would be kinda nice, too!
Although it’s not as cold in Memphis in the winter as it is in other parts of the country, the cold here is a damp cold that hits your bones and won’t leave!
Aaahhh. A month from now the weather will be looking a lot different! I hope….
Anyway, what’s a blog post without a weather report from the blogger? Bloggers are tied to weather and the seasons because it’s how we cook and create!
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!
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!
Enjoy!
Roasted Cauliflower with Black Olive Pangrattato
Roasted Cauliflower with Black Olive Pangrattato is how to take roasted cauliflower to another level!
Ingredients
- 1 large head of cauliflower
- 1/2 cup olive oil (preferably extra-virgin), divided
- salt and freshly ground black pepper, to taste
- 1/2 cup whole-grain coarse breadcrumbs
- 2 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and chopped
- 1 teaspoon crushed red pepper flakes
- Zest of 1 large lemon
- 1/4 cup chopped fresh parsley
Directions
Preheat oven to 400 degrees.
Cut cauliflower into florets. Place on a large baking sheet. Drizzle with 1/4 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.
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