As opposed to blanching your vegetables, roasting creates great flavor while adding crunch. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes Blog)
1 small clove of garlic (or 1/2 of a large clove of garlic), minced
1/2 cup flat-leaf Italian parsley
1 lemon, divided
Directions
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.
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.
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.
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