Roasted Cauliflower with Gremolata Bread Crumbs

By TheThinChef
October 3, 2010
65 Comments


Author Notes: Roasting the cauliflower brings out its natural sweetness, and the bits that turn dark brown are irresistible. Topped with crispy panko swirled with fresh parsley, garlic, and lemon zest, this cauliflower is a lovely side dish—even for people who think they don't like the knobby white veggie. - TheThinChefTheThinChef

Food52 Review: Before TheThinChef came along, roasted cauliflower and gremolata happily co-existed, never feeling any need to mingle. But now that we've tasted them together, they're going to be seeing a lot more of each other in our kitchens. The lemon and garlic scented panko add snap and complexity to the sweet, caramelized cauliflower -- and together you have a side dish that you could easily double or triple for a large party, and even make ahead. In fact, we like this best at room temperature, which has an added benefit: if you wait until the cauliflower is cool to sprinkle the bread crumbs on top, they'll stay good and crisp! - A&MThe Editors

Serves: 6

Ingredients

  • 2 large heads cauliflower
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1/2 teaspoon coarse salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup panko (Japanese bread crumbs)
  • Zest of 1 lemon
  • 2 cloves garlic, finely minced
  • 2 tablespoons roughly chopped fresh parsley

Directions

  1. Preheat oven to 425°F.
  2. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine.
  3. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
  4. Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.
  5. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

More Great Recipes:
Vegetable|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Side

Reviews (65) Questions (2)

65 Comments

Aimee February 2, 2018
Yum! I always add turmeric, paprika, and cumin to the roasted caulis. Psyched to try the topping for an extra kick!
 
Ms. T. January 8, 2018
Yum! Finally tried this last night and it took our standard roast cauliflower (a staple in our house) from good to scrumptious. I now want to put these gremolata bread crumbs on EVERYTHING I eat :)
 
Nick October 19, 2017
Solid recipe. I always add crushed red pepper and red wine vinegar when pulling the cauliflower out of the oven.
 
Jasmin R. May 19, 2016
Just made this. It was a PERFECT pairing with the chicken risotto I made. Like everyone said, so simple and good. I like that it's not covered in butter, cheese, cream or any other heavy stuff, but you can do that too if you want.
 
Meagan C. January 23, 2015
Really wonderful recipe! I was out of panko so I subbed crushed homemade ciabbatta croutons I had from the night before. Delicious!
 
denise&food January 5, 2015
Very good. Great way to make it a little more special.<br />
 
Clover88 January 5, 2015
I often make roasted cauliflower but the addition of the gremolata bread crumbs made it taste more piquant. Thx!
 
Cialina N. September 22, 2014
SO delicious. <br />I ended up roasting closer to 25 minutes just to get my cauliflower pieces browner. I didn't have panko bread crumbs and substituted with regular bread crumbs. Still came out fine, but I'm definitely going to get panko next time for the extra crisp!
 
diZeng June 25, 2014
Just tried this tonight, was great! definitely will make again. Thank you!
 
Muse October 9, 2013
Absolutely delicious! Will definitely add this to my Thanksgiving repertoire! Peace, Light and Love.
 
luvcookbooks October 7, 2013
Made this with purple cauliflower. It stayed purple through roasting and looked lovely on the table. Also killer delicious. I made the gremolata with mint from the garden (no parsley) and it was good. Thanks!
 
Sabine G. August 2, 2013
Just made these tonight! Fantastic! I usually just roast my cauliflower but the bread crumbs with lemon and garlic bring it to a whole new level! Thank you!
 
LiliCoopr April 5, 2013
Just finished eating this, so easy and so good! I used normal breadrumbs and more parsley, yum yum.
 
_lotus February 21, 2013
I don't go in big for cauliflower, but this was good! Paired it with the cardamom chicken tonight.
 
Nomnomnom January 15, 2013
Just made this again last night. This one is a winner in our home!
 
darksideofthespoon January 15, 2013
I make something like this all the time, only instead of lemon zest, I use preserved lemon rind. Amazing.
 
darksideofthespoon January 15, 2013
Oh, and an egg yolk broiled softly on top of the breadcrumbs!
 
mdm January 11, 2013
delicious, thank you!
 
student E. December 27, 2012
yum! my mom got the second food52 cookbook for christmas, so we made this as part of christmas dinner. a huge hit! the cauliflower needed more olive oil and i increased the garlic (we like a lot of garlic in our family!). such a nice change from plain roasted cauliflower!
 
ECMotherwell November 6, 2012
I also did a cauliflower/broccoli mix -- yum!!! I cannot wait to make and eat this again. :)
 
Cakes July 21, 2012
I made this last night and it was a huge hit. I added broccoli. I usually just roast my cauliflower and broccoli with olive oil, maldon and lemon juice. The gremolata bread crumbs were a great addition and my kids loved it! Thanks!