Most people steam or boil cauliflower, but roasting really brings out its sweetness. Brian tosses the sizzling cauliflower with gremolata, a mixture of parsley, garlic, and lemon zest—aromatic ingredients that release their aromas when they hit the hot vegetable. Toasted bread crumbs provide a pleasing crunch. Serve as an accompaniment to tuna or swordfish, or toss with spaghetti.

　　

Ingredients

serves 4

　　1 large cauliflower (about 2 1/2 pounds)

　　3 tablespoons plus 2 teaspoons extra-virgin olive oil

　　Kosher salt and freshly ground black pepper

　　3 tablespoons coarse dry bread crumbs

　　2 tablespoons chopped flat-leaf parsley

　　2 tablespoons chopped capers

　　1/2 teaspoon grated lemon zest

　　1 clove garlic, minced

　　1/2 lemon

　　

Step 1

Preheat the oven to 450°F. Cut the cauliflower florets from the core, then cut the florets into bite-size pieces. Toss the cauliflower with the 3 tablespoons olive oil and season with salt and pepper. 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.

　　

Step 2

Heat the remaining 2 teaspoons olive oil in a small skillet over high heat. Add the bread crumbs and a pinch of salt and cook, stirring constantly, until they are toasty and golden brown, about 1 minute. Remove from the heat and let cool.

　　

Step 3

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

　　

Step 4

Put the hot cauliflower in a serving bowl and add the parsley mixture. Toss well. Add a squeeze of lemon juice and toss again. Sprinkle with the bread crumbs. Serve hot.

　　The Cakebread Cellars American Harvest Cookbook