Roasted Cauliflower with Toasted Bread Crumbs and Gremolata

Name: Roasted Cauliflower with Toasted Bread Crumbs and Gremolata
Yield: serves 4
Ingredients: 1 large cauliflower (about 2 1/2 pounds); 3 tablespoons plus 2 teaspoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3 tablespoons coarse dry bread crumbs; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped capers; 1/2 teaspoon grated lemon zest; 1 clove garlic, minced; 1/2 lemon

December 22, 2011

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.

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