Tuesday, January 31, 2012

Roasted Cauliflower


Cauliflower has long been an under appreciated vegetable. Less known than it's green cousin, broccoli, cauliflower has a milder taste, and works very well with a wide variety of tasty toppings. As a side or an app, cauliflower can shine in many different ways. For this dish, I made a roasted cauliflower with gremolata, an herb topping.




For this simple dish, I tossed the cauliflower in olive oil, salt, and pepper and roasted it for 35 minutes at 375 until the florets were browned on top. I then heated some oil in a pan and sauteed some bread crumbs, chopped parsley, lemon zest, and garlic for a couple minutes until crisp and coated with the oil. I then tossed the gremolata with the cauliflower, topped it with a healthy serving of shredded parm, and served. The dish was delicious and healthy, and the punch of the herb topping went perfectly with the warm flavor of the cauliflower.


Ingredients:
1 head cauliflower cut into florets
1 cup chopped parsley
3 garlic cloves chopped
1/2 cup panko bread crumbs
Zest of 1 lemon
1/4 cup shredded parm
Olive oil
Salt and pepper


To Cook:
  1. Preheat the oven to 375
  2.  Toss the cauliflower with olive oil, salt and pepper, lay on a baking sheet in one layer and roast for 35 minutes or until brown
  3. Heat a tablespoon of olive oil in a pan and sautee garlic parsley, bread crumbs, and lemon zest
  4. Toss gremolata with cauliflower and top with parm, stirring to mix
  5. Serve and enjoy!



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