Roasted Cauliflower with Gremolata Breadcrumbs

Feeling absolutely starved this afternoon and I remembered I had a big bag of Cauliflower Florets in the fridge. I’ve been wanting to roast Cauliflower and found a truly wonderful recipe on Food52.com.

Cauliflower in all it’s glory by Jennifer Schmidt on Unsplash

Ingredients:

2 large heads cauliflower. broken into florets or 1 large bag cauliflower florets
1/4 cup plus 2 tablespoons olive oil, divided
1/2 tsp Kosher salt, divided
1/4 tsp freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of 1 lemon
2 cloves garlic, finely minced
2 Tbsp roughly chopped fresh parsley

Set oven to 400 degrees.

In a large bowl mix ¼ cup olive oil, ¼ tsp salt and ¼ tsp black pepper. Add cauliflower and stir well to coat. Pour into a baking sheet and bake for 20 minutes, or until cauliflower is starting to get nice brown bits.

Meanwhile in a frying pan, heat 2 Tbsp olive oil and add panko and ¼ tsp salt. Gently sauté for several minutes until breadcrumbs begin to brown. Reduce heat and add lemon and garlic. Gently sauté a couple more minutes and remove from heat.

Put cauliflower in a serving dish and top with the breadcrumb mixture. Sprinkle parsley over and serve. So good!