Whole Roasted Cauliflower with Walnut Gremolata
by Adrianna Adarme on Jan 15, 2015
As opposed to blanching your vegetables, roasting creates great flavor while adding crunch. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes Blog).
- Course
- Entree
Ingredients
- 1 (2-pound) cauliflower, green leaves removed
- Olive oil
- Salt
- Cumin
- ¼ cup finely chopped walnuts
- 1 small clove of garlic (or ½ of a large clove of garlic), minced
- ½ cup flat-leaf Italian parsley
- 1 lemon, divided
Instructions
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Preheat the oven to 400 degrees F. Pour in a teaspoon of olive oil to the bottom of a cast iron skillet, swirling it around until evenly coated. Pour 1 tablespoon of oil in a small bowl, along with 1 teaspoon of salt and a 1/4 teaspoon of cumin. Whisk until combined. Pour the marinade over the cauliflower, being sure to evenly distribute it. Transfer to the oven to bake for 1 hour, until tender when poked a fork.
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Meanwhile, let’s make the gremolata. In a small sauté pan set over medium-low heat, add walnuts and toast on both sides, about 3 to 4 minutes. Transfer to a cutting board and chop. To a medium bowl, add the walnuts, flat-leaf parsley, a few pinches of salt and pepper, the minced garlic clove and juice from 1/2 a lemon and a tablespoon of olive oil. Give it a stir and then taste. Adjust the lemon juice and salt to your liking. You’ll most likely need more.
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When the cauliflower is done, remove it from the oven. Cut it up into slices, like you would a round cake. Lay each slice on their side and pour a bit of gremolata on top.
