Cauliflower w/Roasted Tomatoes, Parsley, and Bread Crumbs

Name: Cauliflower w/Roasted Tomatoes, Parsley, and Bread Crumbs
Ingredients: 2 qt (1.2 kg) cherry tomatoes or 10 plum tomatoes, halved or quartered if large; Salt and freshly ground black pepper; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped, or ¼ cup (60 ml) parsley oil; 2 qt (1.2 kg) cherry tomatoes or 10 plum tomatoes, halved or quartered if large; 1 head (2 lb | 8 cups | 910 g) cauliflower, cored and cut into florets; Salt and freshly ground black pepper; Olive oil; ½ cup (70 g) garlic bread crumbs; ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped, or ¼ cup (60 ml) parsley oil; ½ cup (70 g) pitted olives, roughly chopped (optional)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

The roasted tomatoes provide the only acidity in this recipe. If you have perfect sweet, tart tomatoes, feel free to leave them raw, but roasting them will evaporate the extra moisture and concentrate their acidity. Plus, you can make your oven do double duty while the cauliflower cooks. The olives add an extra layer of salt and brightness, but if you don’t have them, don’t sweat it.

Ingredients

Side dish
Vegan

Ingredients

Method