30 Mins

• 1 head Cauliflower, cored and cut into florets
• 1 pint Cherry Tomatoes
• 1-2 slices Stale Bread
• 1 clove Garlic, smashed with a knife
• 1 Tbsp Chopped Fresh Herbs, such as Basil
• Olive Oil
• Sea Salt and Freshly Cracked Black Pepper

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  Preheat oven to 450 degrees. In sheet pan, toss cauliflower and cherry tomatoes with 2-3 tablespoons olive oil; spread evenly and season with sea salt and pepper. Roast until cauliflower is golden brown and tomatoes are soft and bursting.

  Meanwhile, place bread slices on baking sheet and bake 10-12 minutes, until lightly toasted and dry. While bread toasts, place 2 tablespoons olive oil and garlic in sauté pan and set over low heat. Cook gently, allowing garlic to infuse oil.

  When bread is toasted, place in food processor and pulse until finely ground. Add crumbs to garlic oil and stir gently until coated. Season to taste with sea salt and cook 2-3 minutes, or until oil is absorbed. Remove garlic cloves.

  
  Transfer roasted cauliflower and tomatoes to large serving platter. Top with garlic bread crumbs, chopped fresh herbs; and serve.