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Gremolata Roasted Cauliflower


Ingredients:

1 medium head of cauliflower, cut into 1-inch florets
2 tablespoons Milanese Gremolata Infused Olive Oil, Plus more for drizzling
1/3 cup pine nuts
Zest from 1 lemon
2 tablespoons finely chopped parsley
1 tablespoon finely chopped mint
salt and pepper to taste

Products You Will Need:

Milanese Gremolata Infused Olive Oil

Cooking Instructions:
Place a baking sheet in oven and preheat the oven to 400 degrees fahrenheit. In a large bowl, toss the cauliflower florets with the Gremolata Olive Oil. Season to taste with salt and pepper. Spread in a single layer on the hot baking sheet and set the bowl aside to use later. Roast for 15 minutes. Stir the cauliflower and roast for an additional 10 minutes. Continue to roast 5 minutes at a time until the stems of the cauliflower are tender enough to be easily pierced with a fork. This will take between 30-45 minutes. While the cauliflower is roasting, heat a small skillet over medium heat for 5 minutes. Add pine nuts to the dry pan and reduce heat to medium low. Stir pine nuts constantly, toasting them to a golden brown. Combine lemon zest, chopped parsley, and chopped mint in a bowl. Plate the cooked cauliflower back in the large bowl. Drizzle with additional olive oil and salt and pepper. Toss with the pine nuts and the herb mixture. Serve.
Cooking Time: 30-45 Min
Servings: 4-6

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