Gremolata & Roasted Cauliflower
Gremolata is a made with parsley, garlic, and lemon zest, and can be used as a topping on veggies or fish. In this dish, adding cauliflower to the gremolata turns it into a crunchy side dish.
Gremolata & Roasted Cauliflower
Gremolata is a made with parsley, garlic, and lemon zest, and can be used as a topping on veggies or fish. In this dish, adding cauliflower to the gremolata turns it into a crunchy side dish.
Ingredients
- 2 large heads of cauliflower
- 1/4 cup olive oil
- 1 tsp coarse salt divided in half
- 1/2 tsp freshly ground black pepper divided in half
- 1/2 cup almonds finely ground (or panko bread crumbs or GF bread crumbs)
- Zest of 2 lemons
- 2 cloves of garlic finely minced
- 2 Tbsp fresh or dry parsley minced
Instructions
- If using whole almonds, use a food processor to finely mince the almonds (skins on or off).
- Trim all stems and core's from cauliflower, and cut the florets into bite-size pieces. In a large bowl, toss the cauliflower with the oil, half the salt and pepper. Toss to combine. The spread out on a baking sheet and cook at 425°F for about 20 minutes, until tender (stir halfway through so they don't over-brown).
- Meanwhile, in a large fry pan over med-high heat, heat 2 tablespoons of olive oil in a large sauté pan. Add almonds and remaining salt and pepper. Cook for about 4 minutes (until almonds are golden). Add lemon zest, and garlic, then cook for another 2 minutes, stirring often. Remove from heat, mix in parsley, then set aside.
- Put the cooked cauliflower in a serving dish and top with the gremolata mixture.
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