• 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.