Herb-Topped Beef Roast With Roasted Cauliflower

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1 beef top loin (strip) roast (about 3 to 4 pounds)

4 teaspoons minced garlic, divided

1 tablespoon plus 1 teaspoon fresh thyme leaves

2 heads (about 2-1/2 pounds each) cauliflower, separated into florets

6 tablespoons olive oil, divided

Salt and pepper

2/3 cups dry Italian-seasoned bread crumbs

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