One head of cauliflower and a box of cherry tomatoes tossed with olive oil, salt and pepper.
I roast my vegetables at 400 Degrees and check on them after 30 mins.
The gremolata is a versatile condiment. I use it on - chicken, beef, pork, seafood, vegetables - really,
it would taste good on shoe leather.
I bet Charlie Chaplin wish he had this recipe. I also like to use variations, a gremolata is defined as parsley, garlic and lemon zest. I like to use basil, cilantro, mint and sometimes add anchovies. The lemon zest is key to bringing out the flavors of the main course.
I chopped basil, garlic and lemon zest with some salt and then sprinkled it over the cauliflower as it was piping hot. I added some fresh chopped red onions for the raw aromatic quality.
Flavorful, Healthy, and a rainbow of colors.
Next up: Mashed Purple Cauliflower
Bonnibella's Diary of a Bridesmaid's Diet