Diary of a Chef · Just Chefn Around
Roast Cauliflower with Gremolata
Ingredients
- 1/2 head cauliflower, cut into florets
- to taste salt and pepper
- 2 Tbsp olive oil
- 1 Tbsp parsley, minced
- 1/2 lemon, zested
- 1 tsp garlic, minced
- 1 Tbsp unsalted butter, for plating
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Download on the App StoreInstructions
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1Toss and spread
Toss the florets with 2 Tbsp olive oil, salt, and pepper on the parchment-lined half sheet pan. One layer, flat sides down, room between them.
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2Roast
Roast at 400°F for 20–30 minutes. Don't stir early — let the cut sides take deep color before anything moves.
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3Make the gremolata
While it roasts: mix the minced parsley, lemon zest, and minced garlic in a small bowl.
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4Butter and toss
Warm cauliflower straight into a bowl with 1 Tbsp butter, then toss with the gremolata. Serves hot or cold.
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Drop your email — recipes like this, plus the app that cooks them with you, timers and all.
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Download on the App StoreShared from Just Chefn Around