Wednesday, October 27, 2010

Gremolata Topped Roasted Cauliflower

Gremolata Topped Roasted Cauliflower 
This recipe is simple and delicious and if you have someone in your household that does not like cauliflower, this may surprise them. Roasting the cauliflower, like roasting most every vegetable brings out the deep flavors of the essence of the vegetable and caramelization ads a touch of sweetness. You can use Panko Crumbs or traditional bread crumbs. I have even used crackers and potato chips to make the crumbs. Panko is ideal though. This recipe serves two as a vegetable main course, but you could probably serve 4 as a side dish. and easily double or triple it for a large group. This can also be made vegan if you omit the butter and use only olive oil for toasting the bread crumbs.

1 head (medium to large) of cauliflower
1/4 cup olive oil
sea salt and fresh cracked pepper to taste (about a half teaspoon of each)
1 tsp. red pepper flakes
1/2 cup of Panko or other bread crumbs
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic minced
zest of a Meyer lemon
4 tablespoons finely chopped flat leaf parsley
1 tablespoon finely chopped thyme
a squeeze of lemon

Preheat oven to 425 degrees

Trim the cauliflower into florets about 1.5 inches or smaller

In a bowl, add cauliflower, olive oil, salt, pepper & red pepper flakes. Toss. Place on a Silpat covered baking sheet and put in the oven for 10 minutes, remove and stir, then 10-15 minutes more, till the edges of the cauliflower have browned a little bit.

Remove from the oven.
In a frying pan, melt butter with the olive oil and garlic and then toast the bread crumbs till golden, stirring frequently. Squeeze the lemon in. Stir. Add the herbs and remove from heat.
Put the cauliflower on a serving dish or plate and top with the Gremolata.

1 comment:

Tinky said...

This looks De-vany-ine! Yum and thanks....