Roasted Cauliflower with Gremolata



Roasted Cauliflower with Gremolata is the perfect vegetable to serve with a meal. It's easy to prepare, goes with just about anything and is delicious. When I can find it in more than one color, I like to mix them since it makes the finished dish look more fun. But if you can only find white ones that's fine because they taste the same.


Ingredients for Roasted Cauliflower with Gremolata:


Cauliflower:

2 heads of cauliflower cut into equal-sized florets

4-6 tablespoons olive oil

kosher salt

black pepper


Gremolata:

1/4 cup chopped parsley

3 teaspoons fresh lemon juice

2 teaspoons grated lemon peel

1 teaspoon finely chopped garlic


Time-Saving Tip: Cut the cauliflower into florets earlier in the day or even a day in advance and store in the refrigerator.


Let's see what we need.


We're ready to cook.



Place the florets in a large pan or two smaller ones. I like to use a disposable pan, so I don't have any clean up after cooking. Toss the cauliflower with four tablespoons of oil and stir to combine well. Depending on the size of the cauliflower, you might need a little more oil. If the pan seems very dry add another 1-2 tablespoons; season with salt and pepper. Transfer the pan to a preheated 450-degree oven.



While the cauliflower is roasting mix together the garlic and lemon juice; set aside.









Depending on the size of the florets, the cauliflower should be tender in 20-25 minutes, halfway thru cooking stir the pan. Once cooked, add the garlic mixture and toss to combine. Then add the parsley, zest, and adjust seasonings.


It's ready! What can I say? Roasted Cauliflower with Gremolata is deliciously easy and cold leftovers the next day tossed in a salad is so good.


Enjoy!



Roasted Cauliflower with Gremolata:

vegetable


Cauliflower:

  • 2 heads of cauliflower cut into equal-sized florets

  • 4-6 tablespoons olive oil

  • kosher salt

  • black pepper


Gremolata:

  • 1/4 cup chopped parsley

  • 3 teaspoons fresh lemon juice

  • 2 teaspoons grated lemon peel

  • 1 teaspoon finely chopped garlic

  • Place the florets in a large pan or two smaller ones. I like to use a disposable pan, so I don't have any clean up after cooking. Toss the cauliflower with four tablespoons of oil and stir to combine well. Depending on the size of the cauliflower, you might need a little more oil. If the pan seems very dry add another 1-2 tablespoons; season with salt and pepper. Transfer the pan to a preheated 450-degree oven.

  • While the cauliflower is roasting mix together the garlic and lemon juice; set aside.

  • Depending on the size of the florets, the cauliflower should be tender in 20-25 minutes, halfway thru cooking stir the pan. Once cooked, add the garlic mixture and toss to combine. Then add the parsley, zest, and adjust seasonings.

  • Time-Saving Tip: Cut the cauliflower into florets earlier in the day or even a day in advance and store in the refrigerator.

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