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Whole Roasted Cauliflower with Walnut Gremolata
As opposed to blanching your vegetables, roasting creates great flavor while adding crunch. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes Blog) Continue
- 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.
Original URL: http://www.pbs.org/food/fresh-tastes/whole-roasted-cauliflower-walnut-gremolata/
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