Roasted Cauliflower with Toasted Bread Crumbs and Gremolata

1. 1

   Preheat the oven to 450F.

2. 2

   Cut the cauliflower florets from the core, then cut the florets into bite-size pieces.

3. 3

   Toss the cauliflower with the 3 tablespoons olive oil and season with salt and pepper.

4. 4

   Place on a heavy baking sheet and roast until the florets are caramelized in spots and tender, about 20 minutes, turning the tray periodically and stirring the florets so they cook evenly.

5. 5

   Heat the remaining 2 teaspoons olive oil in a small skillet over high heat.

6. 6

   Add the bread crumbs and a pinch of salt and cook, stirring constantly, until they are toasty and golden brown, about 1 minute.

7. 7

   Remove from the heat and let cool.

8. 8

   In a small bowl, combine the parsley, capers, lemon zest, and garlic.

9. 9

   Put the hot cauliflower in a serving bowl and add the parsley mixture.

10. 10

    Toss well.

11. 11

    Add a squeeze of lemon juice and toss again.

12. 12

    Sprinkle with the bread crumbs.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.