Roasted Cauliflower with Gremolata Bread

My theme for this week’s blogging marathon #57 is cooking Food52 contest winning recipes. I need only three recipes but I have already cooked four recipes & have bookmarked few more ?. I also own Food52 cookbook & have made this from the book. Thanks, Mir for suggesting this theme.

Excuse the picture quality of the pictures. It was almost 5:30 pm and there was little natural light in the room. I am already dreading the time change in couple of weeks when daylight saving time ends, specially clicking for the blog. I guess I will figure out a way as I always do that time of the year 🙁

Roasted phool gobi, Roasted Gobi,

I love cauliflower in any form; grilled, sautéed & in curries, unlike husband you likes it only in shorva. When I saw roasted cauliflower recipe on Food52 contest winning recipes page, I immediately bookmarked the recipe. Since husband was not going to eat, I made ½ the recipe. It was my side dish Thursday night & my yesterday’s breakfast. This roast is mildly spiced and tasted great with herbed panko bread (gremolata bread). I have two more roasted/grilled cauliflower recipes to try, not from Food52 though. I hope I will bake those soon, with a non cauliflower enthusiastic person at home!

Roasted Cauliflower, Roasted Gobi, Roasted phool gobi, Oven Roasted Gobi, Oven Roasted Cauliflower

Source: Food52
Total Time: 30 – 40 minutes
Preparation: 10 minutes
Bake Time: 20 – 30 minutes
Serves: 2 – 3

Ingredients:

  • 1 medium – large Head of Cauliflower
  • 3 tbsp. Olive Oil
  • ¼ tsp. Salt, divided
  • ⅛ tsp. freshly ground Black Pepper
  • ¼ cup Panko (Japanese Bread Crumbs)
  • Zest of ½ Lemon
  • 1 Clove Garlic, finely chopped or minced
  • 1 tbsp. Parsley or Cilantro roughly chopped

Preparation:

  • Preheat the oven to 425 F.
  • Trim the stem of the cauliflower and cut the flower into small bite size florets. Wash and drain in a colander.
  • Take 2 tablespoons oil, ⅛ teaspoon salt and pepper in bowl and mix.
  • Add the cauliflower to oil mixture and toss.
  • Spread cauliflower on a large baking sheet and bake in a preheated oven for 20 – 25 minutes, stirring or flipping the florets half way into baking. I baked for 25 minutes. Baking time varies from oven to oven and depends on the size of the floret.
  • While the cauliflower is baking, heat remaining 1 tablespoon of oil in small pan on medium – medium high flame.
  • Add panko, ⅛ teaspoon salt and stir to coat the oil. Continue cooking stirring constantly until breadcrumbs are lightly toasted and golden in color.
  • Add lemon zest, garlic and continue stirring until mixture is light brown.
  • Transfer the bread crumbs to a bowl, add parsley or cilantro and mix to combine. Keep aside until ready to use.
  • When the cauliflower is roasted, transfer to a serving platter, top with breadcrumbs mixture and serve hot.

Suggestion:

  • Roasted cauliflower is slightly sweet with the natural sweetness released from the flower when roasting. This roasted cauliflower is slightly mild in taste. To spice it a little, can add more pepper powder. But next time, the chilies lover in me would saute one chopped green chili along with breadcrumbs.
  • Baking time varies from oven to oven and also depends on the size of the floret. I like crunchier cauliflower and baked for 25 minutes. I felt I could have baked it for few minutes and retained the crunchiness of the floret as well.

This day in 2014: Saffron Rice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

12 thoughts on “Roasted Cauliflower with Gremolata Bread

  1. I love roasted veggies and cauliflower is my favorite .I think this is perfect recipe for me.Bookmarked.Your pictures are stunning even if they are taken in evening.

  2. I love roasted cauliflower and this recipe with gremolata bread looks very inviting and delicious. Pictures turned out good Usha despite the low light. Even I’ve started taking pics in the morning now and avoid taking them in the evening.

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