Roasted Cauliflower with Toasted Bread Crumbs and Gremolata
Most people steam or boil cauliflower, but roasting really brings out its sweetness. Brian tosses the sizzling cauliflower with gremolata, a mixture of parsley, garlic, and lemon zest—aromatic ingredients that release their aromas when they hit the hot vegetable. Toasted bread crumbs provide a pleasing crunch. Serve as an accompaniment to tuna or swordfish, or toss with spaghetti.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Cut the cauliflower florets from the core, then cut the florets into bite-size pieces. Toss the cauliflower with the 3 tablespoons olive oil and season with salt and pepper. Place on a heavy baking sheet and roast until the florets are caramelized in spots and tender, about 20 minutes, turning the tray periodically and stirring the florets so they cook evenly.
Step 2
Heat the remaining 2 teaspoons olive oil in a small skillet over high heat. Add the bread crumbs and a pinch of salt and cook, stirring constantly, until they are toasty and golden brown, about 1 minute. Remove from the heat and let cool.
Step 3
In a small bowl, combine the parsley, capers, lemon zest, and garlic.
Step 4
Put the hot cauliflower in a serving bowl and add the parsley mixture. Toss well. Add a squeeze of lemon juice and toss again. Sprinkle with the bread crumbs. Serve hot.
