I’m acting like I’ve never eaten cauliflower before. Yes, I have eaten it, plenty. The boring florets in a salad and the boiled-to-death kind with Velveeta cheese poured on top. And sorry to say, I am not a plain ol’ steamed vegetable kind of gal.
So lately, all I have been reading and seeing on menus is cauliflower. It’s been named vegetable food trend for 2013 (sorry kale). And it’s absolutely my obsession this month to make some of this goodness at home. Roasting brings out its natural sweetness—I’ll never eat it any other way.
So now that cauliflower is no longer the red-headed step child of the vegetable family, here is a delight to knock your socks off. My daughter might even actually eat this.
Oh, and for the first recipe I’ve also added Paprika Aioli, just in case you want to dip these wonderful nuggets in something fun.
- 2 large heads cauliflower
- ¼ cup plus 2 tablespoons olive oil, divided
- 1 tsp. coarse salt
- ¼ tsp. freshly ground black pepper
- ½ cup panko (Japanese bread crumbs)
- Zest of 1 lemon
- 2 cloves garlic, finely minced
- 2 Tbls. roughly chopped fresh parsley
- Preheat oven to 425°F. Core the cauliflower cut cauliflower into smaller spears. Place in a large bowl. Add ¼ cup oil, and salt and pepper; toss to combine. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 30 minutes, stirring halfway through.
- Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and ½ tsp. 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. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.
- ⅓ cup mayonnaise
- 1 Tbls. Dijon mustard
- 2 Tbls. lemon juice
- ½ tsp. lemon zest
- 1 garlic clove, minced
- 1 tsp. paprika
- ¼ teaspoon salt
- Mix all ingredients together and serve alongside Cauliflower.