by TheThinChef
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2
large heads cauliflower
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1/4 cup
plus 2 tablespoons olive oil, divided
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1/2 teaspoon
coarse salt, divided
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1/4 teaspoon
freshly ground black pepper
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1/2 cup
panko (Japanese bread crumbs)
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Zest of 1 lemon
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2
cloves garlic, finely minced
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2 tablespoons
roughly chopped fresh parsley
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Preheat oven to 425°F.
Ask the hotline about this step!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.
Ask the hotline about this step!Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
Ask the hotline about this step!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.
Ask the hotline about this step!Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.
Ask the hotline about this step!Sorry, that was supposed to be - "you really CAN'T skimp on the oil"....
hmmm... one one hand, my daughter actually ate cauliflower!!! on the other hand you really can skimp on the oil, making this a calorie-rich(er) recipe.
Soooo good and sooooo easy! How can something so simple be so satisfying?
I made this for Thanksgiving dinner. Delicious! Stood up to that heavy, decadent meal, and stood out for being lighter than the average side. Thank you!
This was the first recipe I tried off Food52 (I just found it!!) and it was delicious. The panko+zest+garlic mixture was so deliciously fragrant when cooking I almost fell over. Thanks for sharing!
I made this last month, and it's been on my mind at various times. Today was rainy and cold in San Francisco. A quick stop at the grocery for fresh cauliflower again yielded a scrumptious dinner. This time it was warm, comforting and lovely for a finally-arrived Autumn. Thanks!
I made this tonight and it was amazing - definetely going to make for Thanksgiving!
I loved this recipe! I roast vegetables all the time, but never cauliflower. This is definitely going in the regular rotation.
I love the panko combination and would like to use it over or on grilled chicken or shrimp.
I made this last weekend and it was phenomenal! Thank you for sharing!!
This sounds like a nice twist on roasted cauliflower. I like the crunch and lemon.
I made this tonight and it was a HUGE hit! absolutely delicious!!!
I've been reading your recipe since you first posted it. I will be making it soon. Congratulations!
Congratulations - great recipe!
Congratulations!! I am so happy for you. Great job!!
Congratulations on your winning recipe! I am looking forward to making it soon.
Congrats on your lovely and winning recipe!! Can't wait to try it!!
Thanks everyone for the super nice feedback. It's so appreciated!
Congrats!! I can't wait to try this.
I made this for dinner last night and we really enjoyed it. My husband asked for the leftovers to eat with his dinner tonight!
Desirable leftovers is a very high compliment :) Thanks, nannydeb!
This is a delicious dish. I've been roasting cauliflower for several years but your panko/lemon zest gremolata is a fabulous addition. I also appreciate the limited amount of olive oil you use both to roast the cauliflower and in toasting the panko. I much prefer it to the amount of oil I used to use when roasting this or any vegetable. The flavor of the vegetable really comes through so nicely this way. I loved this so much I voted for your recipe. Hope you win!
Congratulations on your recipe. I am making it for a dinner party tonight!
This recipe looks delicious! I can't wait to try it. In fact, I think I'll head to the supermarket right now and make this for lunch. Congratulations, TheThinChef, on becoming a finalist. I am voting for your recipe.
Thanks, PaulaK! Hope you enjoy!
I love this recipe. Funny... I make cauliflower in a similar way all the time, but I couldn't think of a single thing to enter in the Cauliflower contest.
It's as simple as could be, but delicious, huh? :)
Congratulations on being a finalist! Great job
Thanks, everyone, for such kind words.
There are so few ways that I really like cauliflower, but I can already tell that that this recipe will qualify for inclusion on that short, but distinguished list. Congrats! - S
This looks fabulous, and I love that it is healthy and yummy! Congrats!
Looks delicious! Congratulations on being a finalist!
Such a simple solution! Thanks.
Oh my goodness, I am so excited!
Yay! What a great dish - congrats on being named a finalist!
My cauliflower came out soggy and limp not crisp -- what did I do wrong?
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Cauliflower, parsley, lemon, garlic, olive oil, and panko.
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Cutting the cauliflower into florets.
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Merrill showed us her trick -- she quarters the cauliflower, then cuts out the "spine," making it easy to break into florets.
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Adding oil to the cauliflower -- there's just enough to barely coat it and this makes for nicely roasted cauliflower that's not weighed down by too much oil.
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Spreading the cauliflower on a parchment-lined baking sheet (for easy clean up, but also because Amanda's baking sheet is a mess).
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Toasting the panko in olive oil with salt.
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Toasted! Time to add the chopped garlic and lemon zest.
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Parsley waits on the sidelines -- it went in after the breadcrumbs cooled.
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The cauliflower, roasted.
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Time to top the perfectly-roasted cauliflower with the gremolata.
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Ta-da!
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perfect! made it for a party and was so easy to make earlier in the day and then wait to combine the cauliflower and bread crumbs. lots of raves, too.