Wednesday, November 03, 2010

roasted cauliflower with gremolata bread crumbs

ever find yourself looking for that perfect side dish that comes together in a flash? well, i've found it for you courtesy of food 52 via the thin chef. the herbed gremolata is a mixture of lemon zest, panko, garlic and parsley. cauliflower can be pretty bland, but this recipe adds a great punch.

2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
1/2 cup panko (japanese bread crumbs)
zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley

preheat oven to 425 degrees. 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.

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