Roasted Cauliflower with Black Olive Pangrattato

Ingredients

• 1 large head of cauliflower
• 1/2 cup olive oil (preferably extra-virgin), divided
• salt and freshly ground black pepper, to taste
• 1/2 cup whole-grain coarse breadcrumbs
• 2 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and chopped
• 1 teaspoon crushed red pepper flakes
• Zest of 1 large lemon
• 1/4 cup chopped fresh parsley

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