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Roasted Cauliflower with Olives and Panko

Servings 4 people


  • 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


  • 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.


*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!