Roasted Cauliflower with Black Olives and Bread Crumbs
Serves 6
Time 35 min
Roasting brings out cauliflower’s natural sweetness and emphasizes its delicious nuttiness. Sprinkle a mild herb like parsley, chervil or dill over the finished dish if you like, or toss the vegetables with some fresh lemon juice and lemon zest.
Special Diets:
Ingredients
- 1 head cauliflower, broken into small florets
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 cup pitted black Kalamata olives, quartered
- 3 tablespoons plain dry whole wheat bread crumbs
- 1/4 teaspoon ground black pepper
Method
Preheat the oven to 425°F.
Place cauliflower on a large rimmed baking sheet, drizzle with oil, sprinkle with salt and toss. Roast, stirring once, until cauliflower is browned and tender, 20 to 25 minutes. Transfer to a large bowl.
Meanwhile, place olives, bread crumbs and pepper in small heavy skillet and set over medium heat. Cook, shaking the pan frequently, until bread crumbs are lightly browned, about 5 minutes.
Sprinkle bread crumb mixture over cauliflower and serve.
Nutritional Info:
Per serving: 100 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 320mg sodium, 8g carbohydrates (2g dietary fiber, 2g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 head cauliflower, broken into small florets
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 cup pitted black Kalamata olives, quartered
- 3 tablespoons plain dry whole wheat bread crumbs
- 1/4 teaspoon ground black pepper