3 hours ago
Tuesday, November 4, 2014
As if roasted cauliflower weren't good enough, I had to go and put a gremolata on top of the little white trees.
You can make a salsa verde with capers and herbs, or a gremolata (which is basically lemon, parsley and garlic).
Either or, the green sauce on the roasted vegetables is so good.
Gremolata is also delicious on meat or chicken, especially on osso buco.
You can use the leftover sauce the next day for your eggs or avocado, like I do!
Roasted Cauliflower w/ Gremolata: (adapted from Feasting at Home)
1 large bunch of fresh flat leaf parsley (you can also add cilantro and some mint)
2 garlic cloves, minced
1/4 cup olive oil
juice of half a lemon
zest of a large lemon
pinch of sea salt & pepper
Pre-heat oven to 425F.
Remove cauliflower leaves and trim sides of the stem, leaving the stem for effect.
Slice cauliflower into 1/4" thick slices. Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt.
Roast for 25 minutes until golden brown.
Make the gremolata.
Chop the herbs fine and place in a bowl. Add in the rest of the ingredients, slowly drizzling the olive oil to create a nice dressing. Gremolata traditionally does not have olive oil in it, but this version uses it so you can drizzle it over the cauliflower.
Plate the roasted cauliflower and pour some green sauce over the vegetables.
The next time I made this, I served it with salsa verde. Both are equally delicious.