Crunchy Cauliflower with Tomatoes

1 bunch jacket cauliflower, florets only
2 oz extra virgin olive oil
2 tbsp scallions, sliced
1/2 cup toasted bread crumbs
1/2 bunch italian flat leaf parsley, leaves only
2 cups sliced heirloom tomatoes
optional*grated cheese and Italian herbs


In a large pot, quickly Blanche cauliflower for just a few minutes, remove and add to a pan of hot oil with scallions.

Once cauliflower begins to caramelize, add in breadcrumbs and toss with tomatoes and parsley.

Garnish with cheese and herbs.

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