Ever since dining at Ad Hoc for fried chicken night I've been obsessed with...roasted cauliflower. Ad Hoc served roasted cauliflower with pine nuts as a side dish. I forgotten the beauty of cauliflower. The nuttiness of the vegetable after being baked and the heavy quality of the "meat."

Faster than ordering take out:

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.



Gremolata:

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