Roasted Cauliflower with Gremolata
While this dish from Chef Courtney Contos is a perfect accompaniment to any fall meal, you can also serve it as a vegetarian main course. It's bright flavors will make it stand out from the slew of side dishes that start popping up on tables during holidays meals this time of year. Don't skip sautéing the panko and pecans, it adds both flavor and crispness and really brings the dish to life.
- 3 pounds (about 2 large heads) cauliflower
- 1/4 cup olive oil
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1/3 cup panko (Japanese bread crumbs)
- 3/4 cup roughly chopped pecans
- Zest of 1 lemon
- 2 cloves garlic, minced
- 2 tablespoons roughly chopped fresh parsley
- 1/2 cup loosely packed grated alpine cheese such as Vermont Shepherd
- Sea salt
- Freshly ground pepper
- Preheat oven to 425°F. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, salt and pepper; toss to combine.
- Spread cauliflower out on 2 large, rimmed baking sheets. Roast until golden brown, about 45-55 minutes, stirring a few times throughout cooking. It's finished when most pieces have a touch of golden brown.
- Meanwhile, heat butter in a large heavy sauté pan over medium-high heat. Add panko and pecans, stir to coat in butter. Cook, stirring constantly, until bread crumbs are just turning golden brown. Add lemon zest and garlic; toss until mixture is very fragrant, about 2 minutes. Place in a medium bowl; add parsley and cheese, stirring to combine. Set aside. Remove cauliflower from oven and place on serving platter. Top with bread crumbs mixture and serve immediately.
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