• 9306b26e82822177b7b57eb9c9071e6a

Roasted Cauliflower With Date Parsley Gremolata

You could roast a whole head of cauliflower... or you could break it up into florets so that you get tons of crispy bits of tender, meaty cauliflower. Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon and how the dates balance the tartness with their dense sweetness.

Prep
Cook
Serves 4people
Ingredients
Roasted Cauliflower
1
large head of cauliflower cut into florets
2
tbsp of extra virgin olive oil
3/2
tsp of kosher salt
Gremolata
1/2
cup pitted dates (about 5)
1/2
cup chopped parsley
1/4
cup extra virgin olive oil
1
tbsp red wine vinegar
3/2
tbsp finely chopped preserved lemon rind, store bought or homemade
1
garlic clove minced
1
tsp kosher salt
Directions
1.
Roast cauliflower: Preheat oven to 500 degrees F
2.
Large bowl, toss the cauliflower with olive oil and salt. Spread mixture onto a baking sheet or you as you want to make sure the florets have room to breathe so that they can get carmelized and crispy instead of steamed. Roast cauliflower until golden brown which takes about 20 to 25 minutes
3.
Make the gremolata - In a medium bowl, mix together the dates, parsley, olive oil, vinegar, preserved lemon, garlic, and salt. If making this agead, leave out the vinegar until just before you serve.
4.
Scatter the gremolata over the roasted cauliflower and serve

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