Gremolata & Roasted Cauliflower

Roasted Cauliflower Gremolata4

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.

Roasted Cauliflower Gremolata4

Gremolata & Roasted Cauliflower
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Serves: 4
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
  • ¼ cup olive oil
  • 1 tsp coarse salt, divided in half
  • ½ tsp freshly ground black pepper, divided in half
  • ½ 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
  1. If using whole almonds, use a food processor to finely mince the almonds (skins on or off).
  2. 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).
  3. 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.
  4. Put the cooked cauliflower in a serving dish and top with the gremolata mixture.

 

 

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