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.
—Myra Kornfeld, Myra’s Kitchen
For the Gremolata:
For the Cauliflower:
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