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Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata
Wednesday, January 8, 2014

The January issue of Organic Gardening made it to the newsstands on January 1st. The theme for the food central section was garlic; my recipe  for this issue is  a lemon-garlic roasted cauliflower with fennel and gremolata. Garlic plays two exciting roles in this vibrant winter dish. One whole head is separated into cloves and mellowed as it roasts with the cauliflower and fennel, and a clove of raw garlic in the gremolata adds an enlivening finishing touch. The lemon slices meld into the dish as they roast, contributing a burst of citrus.

Make sure to zest the lemon for the gremolata before slicing it.

Foodcentral: garlic

Foodcentral: garlic

Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata

Serves 4

Gremolata:

1 teaspoon grated lemon zest

1 garlic clove, minced

2 tablespoons chopped flat leaf parsley

Cauliflower:

1 lemon

1 medium head cauliflower, cut into medium florets

1 head garlic, cloves peeled and left whole

1 fennel bulb, cored and thinly sliced (2 cups sliced)

¼ cup extra virgin olive oil

1 ¼ teaspoons salt

Freshly ground black pepper

 

  • Preheat the oven to 400˚F.
  • Make the gremolata: Mix together the garlic, lemon zest, and parsley in a small bowl; set aside.
  • Make the cauliflower: Remove the peel of the lemon by cutting downward to expose the flesh. Cut the lemon into thin rings. (You should have about 6.) Remove any seeds and transfer to a large bowl.
  • Add the cauliflower, garlic cloves, fennel, oil, salt, and a sprinkle of freshly ground black pepper, and toss together. Spread on a parchment-covered baking pan and roast for 40 minutes, stirring every ten minutes until the cauliflower has browned and the garlic is tender. Transfer to a serving dish or to individual plates, and sprinkle with the gremolata. Serve hot.

 

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Photo: Tess Steinkolk

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