Oven-Roasted Cauliflower with Gremolata
In this recipe, mild cauliflower gets plenty of flavor from a topping of gremolata, an Italian garnish that mixes citrus zest, garlic and fresh parsley for bright flavor. If you can find colorful cauliflower varieties at the farmers’ market, from purple and orange heads to lime-green Roman cauliflower (also known as romanesco), this is the time to use it.
- 2 small heads cauliflower
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- Kosher salt and freshly ground pepper
- 2 lemons
- 1 garlic clove
- 1 cup (1 oz./30 g) loosely packed fresh flat-leaf parsley leaves
Preheat an oven to 400°F (200°C).
Trim the tough portion of the stem from one of the cauliflower heads, leaving the core intact. Place the cauliflower, stem side down, on a cutting board and cut the head from top to bottom into slices about 3/4 inch (2 cm) thick. Repeat with the second head of cauliflower.
Arrange the cauliflower steaks and any loose cauliflower pieces in a single layer on a large baking sheet. Brush both sides of the cauliflower with 2 Tbs. of the olive oil and season with salt and pepper. Roast until the cauliflower is tender and lightly browned, 25 to 30 minutes.
While the cauliflower is roasting, make the gremolata. Finely grate the zest from the lemons into a small bowl, then finely grate the garlic into the same bowl. Cut the zested lemons in half and set aside. Mince the parsley and add to the bowl with the zest mixture and stir in the remaining 2 Tbs. olive oil.
Using a spatula, carefully transfer the cauliflower slices to a platter. Drizzle with the gremolata. Squeeze the lemon halves over the cauliflower to taste and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen