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Cauliflower Gremolata
Bite-sized cauliflower florets are blanched, sautéed until lightly browned, then coated with a bright, thick gremolata of parsley, lemon, garlic, and olive oil.
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Ingredients
- 2 heads Cauliflower (Cut into bite-sized florets)
- Salt (For the blanching water)
- Fresh parsley (Minced; amount not specified)
- Lemon zest (Amount not specified)
- Lemon juice (Amount not specified)
- Garlic (Minced; amount not specified)
- Olive oil (Used in the gremolata and for sautéing; amount not specified)
Steps
- 1
Cut the cauliflower into bite-sized florets.
- 2
Mix the minced parsley, lemon zest, lemon juice, minced garlic, and olive oil to make a thick paste for the gremolata.
- 3
Bring a pot of salted water to a boil. Add the cauliflower florets and blanch for 1–2 minutes, until fork-tender but still al dente.
- 4
Drain the cauliflower and dry it thoroughly.
- 5
Heat olive oil in a large pan over medium heat. Once warm, add the cauliflower and sauté for 3–5 minutes, until lightly browned.
- 6
Turn off the heat. Stir in the gremolata, coating and flavoring the cauliflower, then serve.
Notes
Ingredient quantities for the gremolata and the olive oil are not given. The amount of salt for the blanching water is unspecified.
Nutrition per serving
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