• Preheat oven to 425°F; line baking sheet with parchment paper. In large bowl, whisk together pesto, 2 tbsp olive oil, honey and 1/4 tsp each salt and pepper; add cauliflower, tossing to coat.
• Arrange in even layer on prepared pan; roast for 25 to 30 minutes or until tender and golden brown. Scatter olives over cauliflower during last 10 minutes of cooking.
• Meanwhile, heat remaining olive oil in skillet set over medium heat; cook garlic for about 1 minute or until fragrant. Stir in breadcrumbs, and remaining salt and pepper. Cook, stirring constantly, for 5 to 7 minutes or until toasted and golden brown. Stir in parsley.
• Transfer cauliflower mixture to shallow serving platter; sprinkle breadcrumbs over top just before serving.

Tip: To make fresh breadcrumbs, pulse chunks of day-old fresh bread in a food processor until pea-size crumbs are achieved. Breadcrumbs can be frozen in an airtight container for up to 1 month.