Roasted Cauliflower with Black Olive Pangrattato

$Roasted Cauliflower with Black Olive Pangrattato \on black platter with copper serving fork and black striped towel.$

5 from 2 votes

Roasted Cauliflower with Black Olive Pangrattato

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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes - Vegetables

Cuisine: Italian

Diet: Diabetic, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 large head 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
1 large lemon zested
1/4 cup chopped fresh parsley

Instructions

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.

Notes

This topping is also delicious over fish!

Nutrition