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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.