Roasted Cauliflower with Gremolata

Roasted cauliflower tossed in classic parsley, garlic, and lemon gremolata.

Perfectly caramelized, roasted cauliflower is tossed in a fresh gremolata (parsley, lemon zest, and garlic) for a simple side dish that truly showcases cauliflower as its best self. With crispy edges and bright, fresh herbs, this cauliflower recipe pairs just as easily with a weeknight dinner as it does with a special meal.

Course Side Dish

Cuisine American, Italian

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 114kcal

Equipment

1 Microplane zester
1 large sheet pan

Ingredients

12 oz. cauliflower florets cut into bite sized pieces
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped parsley
½ lemon zested
1 small clove garlic minced (see note)
1 tablespoon butter
salt and pepper to taste

Instructions

Preheat oven to 400℉. Toss cauliflower in olive oil, salt, and pepper. Arrange on a sheet pan with space between florets to ensure cauliflower doesn't steam.
If a cauliflower floret has a flat side, put the flat side touching the pan for to get more of a crispy edge.
Roast for 20-30 minutes, or until edges are browned and caramelized.
While the cauliflower is roasting, mix finely chopped parsley with lemon zest and minced garlic. Do use a small clove of garlic here, as too much raw garlic can be overpowering.
Toss hot roasted cauliflower with butter until the butter is melted throughout. Then toss with the gremolata and add additional salt and pepper to taste. For extra brightness, add a squeeze of fresh juice from the lemon you just zested.
Enjoy hot or at room temperature. This goes wonderfully with baked chicken or lemon soy salmon!

Notes

Raw garlic can easily become overpowering. Err on the side of less garlic for this recipe — a small clove or half a large clove should be sufficient, and you can always add more to taste.

Nutrition