Crisp Oven-Roasted Cauliflower

Written by  //  August 30, 2011  //  Recipes  //  1 Comment

Cauliflower_highres

Crisp Oven-Roasted Cauliflower with Gremolata Bread Crumbs
Serves 6

2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley

Directions
Preheat oven to 425°F.

Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine.

Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.

Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 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.

Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

Cook’s note: Gremolata is a garnish made of minced parsley, lemon peel and garlic. This recipe combines with bread crumbs for a fresh, sprightly flavor.

Print Friendly

One Comment on "Crisp Oven-Roasted Cauliflower"

  1. Emily Ellyn October 4, 2013 at 2:13 pm · Reply

    Dare you to shave some dark chocolate (or, even a chocolate with a pinch of chili pepper in it) over this dish! Just saying, you may be pleasantly surprised ;)

Leave a Comment

comm comm comm