Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata

Garlic adds a new dimension to roasted cauliflower.

By Myra Kornfeld

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Lemon-Garlic Roasted Cauliflower with Fennel and GremolataGarlic 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.

—Myra Kornfeld, Myra’s Kitchen

For the Gremolata:

  • 1 garlic clove, minced
  • 1 teaspoon grated lemon zest
  • 2 tablespoons chopped flatleaf parsley
     

For the Cauliflower:

  • 1 lemon, peeled and sliced thinly (about 6 slices), seeds removed
  • 1 medium head of cauliflower, cut into medium florets
  • 1 head of garlic, cloves peeled and left whole
  • 1 fennel bulb, cored and thinly sliced (2 cups sliced)
  • 1/4 cup extra-virgin olive oil
  • 11/4 teaspoons salt
  • Freshly ground black pepper
     

Directions
1. Preheat oven to 400°F. For the gremolata, mix together the garlic, lemon zest, and parsley in a small bowl and set aside.

2. In a large bowl, place the lemon slices, cauliflower, garlic cloves, fennel, oil, salt, and a sprinkle of pepper, and toss together. Spread on a parchment-covered baking pan and roast for 40 minutes, stirring every 10 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.

Makes 4 servings

For more information, see Food Central: Garlic

Originally published in Organic Gardening Magazine, February/March 2014

 

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