Cauliflower is often thought of as rather dull tasting. Not in this dish.
Inspired by the rich flavors of Sicily, these Sicilian roasted cauliflower slices not only look good, they taste good too. And they couldn’t be easier to make. I love how simply cutting the cauliflower into slices makes this prosaic cruciferous vegetable look so pretty. Healthy eating never looked so chic.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the cauliflower lengthwise into ½-inch thick slices. Place the cauliflower on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Roast in the oven until well browned, turning halfway through, for 20-25 minutes.
- Meanwhile, heat the remaining tablespoon of olive oil in a wide skillet, over medium-high heat. Add the garlic and cook until it just begins to turn a light golden. Add the cubed bread and cook, stirring frequently until well browned. Stir in the olives, parsley and pine nuts. Cook for 1 minute. Let sit in pan until the cauliflower is ready.
- Transfer the roasted cauliflower to a serving dish and top with the breadcrumb mixture. Eat hot or at room temperature.
- 1 medium head of cauliflower
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 4 cloves garlic, thinly sliced
- ¾ cups good quality bread, cut into a small dice
- ¼ cup Kalamata olives, pitted and coarsely chopped
- ¼ cup parsley leaves, coarsely chopped
- 3 tablespoons pine nuts, toasted
Ann's Tips and Tricks
You may have some cauliflower left over from the not-so-perfect first and last slices. Roast and freeze them to make our Roasted Cauliflower Soup at another time. Or, if you prefer, you can make the entire dish with florets.