One of my favorite things about the Food52 community are the contests. Cooks around the country can submit their best recipe for ingredients, situations or themes. Things like:
This week's contest is for scallions. I voted for the scallion pancake challah.
Roasted Cauliflower with Gremolata
2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup panko bread crumbs
Zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley
Preheat oven to 425 degrees. 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, 1/4 teaspoon salt and pepper; toss to combine. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.
Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.
I was in the mood for a satisfying, delicious, warm lunch and this hit the spot.
You could easily tweak this by adding parmesan or other herbs. I loved the lemon, garlic and parsley combination with the sweet roasted cauliflower.
Definitely a killer side dish to lean on in the future.