Did you know when you roast cauliflower it becomes a little sweet? Roasting the cauliflower imparts a sweet nutty taste to this underused vegetable turning it from "eww cauliflower," into a welcoming weeknight side dish. If you've never had roasted cauliflower or broccoli before, you are surely missing out my friend. The gremolata is a unique addition and the lemon, garlic and panko add another dimension of flavor and texture making these little white trees anything but boring. This is best served at room temperature, but I found it equally delicious straight from the fridge - with fork in hand.
Roasted Cauliflower with Gremolata Bread Crumbs
Recipe from The Thin Chef via Food 52 Blog
• 1 large head cauliflower
• 2 tbs plus 1 tablespoons olive oil, divided
• 1/4 teaspoon coarse salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup panko (Japanese bread crumbs)
• Zest of 1/2 lemon
• 1 cloves garlic, finely minced
• 1 tablespoons roughly chopped fresh parsley
1. Preheat oven to 425°F.
2. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 2 tbs oil, 1/8 teaspoon salt and pepper; toss to combine.
3. Spread cauliflower out on a large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
4. Meanwhile, heat remaining 1 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/8 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside. (I also added a fresh squeeze of lemon juice as well)
5. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.
*if you wait until the cauliflower is cool to sprinkle the bread crumbs on top, they'll stay good and crisp
Labels: Sides - Sunday, February 6, 2011