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Kitchen Notebook

July 09, 2020

Roasted Cauliflower and Cherry Tomatoes with Garlic Bread Crumbs

30 Mins


  • 1 head Cauliflower, cored and cut into florets
  • 1 pint Cherry Tomatoes
  • 1-2 slices of 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



Preheat oven to 450 degrees. In a sheet pan toss cauliflower and cherry tomatoes with 2 to 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 a baking sheet and bake 10 to 12 minutes, until lightly toasted and dry. While bread toasts, place 2 tablespoons olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing garlic to infuse oil.

When bread is toasted, place in a 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 to 3 minutes, or until the oil is absorbed. Remove garlic cloves.

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

30 Mins recipe Side Summer Veg Vegetarian

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30 Mins recipe Side Summer Veg Vegetarian

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