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Tender roasted cauliflower joins briny castlevatrano olives and toasty panko breadcrumbs, and gets brightened up with parsley and lemon for a fresh side dish perfect for Thanksgiving!
Roasted Cauliflower with Olives and Panko
Ingredients
- 1 head cauliflower, chopped into florets
- 2 tbsp olive oil
- salt and pepper to taste
- 2 tsp paprika
- 1/4 cup castlevetrano olives, pitted and chopped
- 1/3 cup panko bread crumbs, toasted (see Note)
- 1 bunch parsley, rough chopped
- zest from half of a lemon
- juice from half of a lemon
Instructions
- Preheat oven to 400°F
- Place chopped cauliflower onto a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and paprika.
- Roast cauliflower for 20-25 minutes or until soft and beginning to brown. Stir once or twice.
- Remove cauliflower from over and combine with olives, breadcrumbs, parsley, and lemon zest.
- Add a small drizzle of olive oil over top. Season to taste with salt, pepper, and lemon juice.
Notes
*To toast panko, heat a medium skillet over medium-high heat. Add a drizzle of olive oil and then add breadcrumbs. Stir occasionally for 10-15 minutes until they are toasty and golden brown. Keep a close eye on them because they go from toasted to burnt very quickly!
These photos were taken by the incredibly talented Becky Duffy. Find more of her work here!