For years I despised cauliflower. I thought it was bland and boring and I wasn’t wrong, it is both of those things. But now what I do differently now is embrace it for its “flaws” and instead of avoiding cauliflower, I use it as a canvas to take on any flavor I’m craving. So, instead of leaving it plain, I season the heck out of it, top it with fresh herbs, walnuts, lemon juice and olive oil. Roasting cauliflower (versus blanching) gives it great flavor too. The tops of the cauliflower florets become toasting, giving it really amazing crunchy texture. The interior of the cauliflower is tender and soft yet still with a bit of bite.
This cauliflower dish has become a main-stay on my dinner table. Cauliflower and a side salad (if I eat enough of it!) both fill me up without leaving me feel overly full. I’m still recovering from the holidays and trying to eat as light as possible, but not to worry, in a few week’s we’ll be prepping for The Super Bowl. I’m excited to bring you some fun and indulgent for that, but for now, here’s something healthy and satisfying.
Whole Roasted Cauliflower with Walnut Gremolata
- 1 (2-pound) cauliflower, green leaves removed
- Olive oil
- 1/4 cup finely chopped walnuts
- 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
- 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.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.