Sicilian Style Roasted Cauliflower

Name: Sicilian Style Roasted Cauliflower
Prep time: 20

5 out of 5 stars (based on 8 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Cauliflower is often thought of as rather dull tasting. Not in this dish.

Inspired by the rich flavors of Sicily, these Sicilian roasted cauliflower slices not only look good, they taste good too. And they couldn’t...

1 medium head of cauliflower
2 tablespoons olive oil, divided
Salt and pepper, to taste
4 cloves garlic, thinly sliced
¾ cups good quality bread, cut into a small dice
¼ cup Kalamata olives, pitted and coarsely chopped
¼ cup parsley leaves, coarsely chopped
3 tablespoons pine nuts, toasted

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Nutrition Facts

Calories

176 cals

Fat

13 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

7 g

Carbohydrates

14 g

Sugar

4 g

Fiber

4 g

Protein

5 g

Sodium

426 mg

Directions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Cut the cauliflower lengthwise into ½-inch thick slices. Place the cauliflower on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and a pinch of salt and pepper. Roast in the oven until well browned, turning halfway through, for 20-25 minutes.
Meanwhile, heat the remaining tablespoon of olive oil in a wide skillet, over medium-high heat. Add the garlic and cook until it just begins to turn a light golden. Add the cubed bread and cook, stirring frequently until well browned. Stir in the olives, parsley and pine nuts. Cook for 1 minute. Let sit in pan until the cauliflower is ready.
Transfer the roasted cauliflower to a serving dish and top with the breadcrumb mixture. Eat hot or at room temperature.

Chef Tips

You may have some cauliflower left over from the not-so-perfect first and last slices. Roast and freeze them to make our Roasted Cauliflower Soup at another time. Or, if you prefer, you can make the entire dish with florets.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society