Gremolata Topped Roasted Cauliflower
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.