Roasted Gremolata Cauliflower

Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Roasted Gremolata Cauliflower
Print Recipe
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5-6 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400℉
  2. In a large bowl stir together parsley, lemon zest, garlic, salt and 3 tbsp of olive oil. Set aside.
  3. Remove outer leaves from cauliflower and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
  4. Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining 1 tbsp of olive oil and a few grinds of a pepper mill. Spread out evenly on a large baking tray.
  5. Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
  6. Remove from oven and add to the bowl of Gremolata along with the parmesan cheese. Toss to coat evenly and season with salt and pepper to taste. Serve immediately.
Recipe Notes

-make as a vegan option by omitting the parmesan cheese or using your favourite alternative cheese.

Panfried Butter Radishes


Panfried Butter Radishes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Panfried Butter Radishes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
  2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.