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Roasted Cauliflower with Black Olive Pangrattato is how to take roasted cauliflower from amazing to incredible!



Total time

0 minutes






  • 1 large head of cauliflower
  • ½ cup olive oil (preferably extra-virgin) (divided)
  • salt and freshly ground black pepper (to taste)
  • ½ cup whole-grain coarse breadcrumbs
  • 2 cloves garlic (minced)
  • ½ cup Kalamata olives, pitted and chopped
  • 1 teaspoon crushed red pepper flakes
  • zest of large lemon
  • ¼ cup fresh parsley


  1. Preheat oven to 400 degrees.
  2. Cut cauliflower into florets.  Place on a large baking sheet.  Drizzle with 1/4 cup olive oil, season with salt and black pepper to taste and gently toss to distribute oil and seasonings.
  3. Roast for 15 to 20 minutes or until browned and tender.
  4. Meanwhile, heat 2 tablespoons olive oil in a skillet or saute pan over medium heat.  Add the breadcrumbs and stir, 2 to 3 minutes or until lightly toasted.  Add garlic.  Remove from heat.
  5. Add chopped Kalamata olives, red pepper flakes, lemon zest and additional salt and black pepper to taste.  Stir in parsley.
  6. Place cauliflower on a serving platter or shallow bowl.  Spoon pangrattato over cauliflower, drizzle with remaining olive oil and serve immediately.
  7. View the recipe instructions at From a Chef's Kitchen

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