Panko almond roasted tomato cauliflower I gotta say, the title for this dish is quite awkward. I was having a hard time with it.

I mean. There are so many components to this recipe (and by “so many components,” I definitely am not implying that there are endless steps or an exhaustive list of ingredients involved, but simply so many delicious aspects). And I didn’t know which to highlight in the title.

Like. I left out the fact that there’s an oil-balsamic-Dijon-honey glaze that gets drizzled over the roasted cauliflower and tomatoes. Or that the panko breadcrumbs and sliced almonds are also roasted in the oven along with the vegetables.

This roasted tomato cauliflower is a one-pan, hearty, wholesome, quick vegetable side dish that’ll immensely up your dinner game. Cuz like, we’re talking roasted, crispy, golden cauliflower florets and charred, succulent cherry tomatoes. Tossed with oily, toasted BREADCRUMBS. Fatty, carby goodness, in my roasted veggies. That’s the lyfe I’m all about.

Not to mention those sliced almonds, that get toasted right along with the cauliflower and tomatoes and panko breadcrumbs.

And freshly minced garlic. And LOTSA oil. And salt. And pepper. Tossed with that cauliflower, tomato mixture.

All roasted to toasty, golden, crispy, tender, crunchy, succulent, charred bliss.

And the balsamic glaze. Or dressing, really.

It’s oil and balsamic vinegar and more vinegars and soy sauce and Dijon mustard and honey and salt and pepper, whisked together and generously drizzled over the hot, succulent roasted vegetable mixture.

We’ve got sharp and sweet and acidic and bitter and tangy and juicy and nutty and crunchy and earthy and errything in between, basically.

AND. This roasted panko cauliflower is so nutritious. And cozy and comforting enough as a dinner option for these cold winter nights, cuz we’ve got those golden breadcrumbs and toasty nuts and that rich glaze and ugh everything.

Quick and easy. Wholesome and hearty. Crunchy and tender and succulent and charred and crispy and toasty.

Panko almond roasted tomato cauliflower — I like me better when I’m with you.


About 8 Servings

2 heads cauliflower, cut into florets
2 1/2 cups cherry tomatoes
1 cup panko breadcrumbs
2/3 cup sliced almonds
1/2+ cup oil
2 teaspoons salt
1 1/2 teaspoons black pepper
4 cloves garlic, minced


2/3 cup oil
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Dijon mustard
4 teaspoons honey
Salt and black pepper, to taste


Preheat oven to 450 F. Line a large baking sheet with parchment paper.

Toss together the cauliflower florets, cherry tomatoes, panko breadcrumbs, and sliced almonds with the oil, salt, pepper, and minced garlic. Spread in single layer onto baking sheet.

Roast for 25-35 minutes, until cauliflower is browned and crispy and tomatoes are charred and succulent, stirring once halfway through. Drizzle with more oil mid-roasting if cauliflower looks too dry.

Whisk together dressing ingredients. Drizzle generously over hot cauliflower mixture and serve hot/warm.

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