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Cauliflower and Apple Gremolata

Gremolata is a classic Italian condiment made of parsley, garlic, lemon zest, and breadcrumbs. Our version adds pan-roasted cauliflower, apples, and raisins for a sweet and filling twist.

VegetarianNut Free

2

Servings

15 Mins

Prep Time

10 Mins

Cook Time

Prep

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Mix the Base for the Gremolata

With a fine grater or microplane, zest the lemon and add to the bowl with the chopped parsley and raisins, then reserve the lemon for latter.

  • Golden Raisins(finely chopped)2 Tbsps.
  • Parsley Leaves(finely chopped)2 Tbsps.
  • Lemon Zest1 Tbsp.
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Cooking Steps

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1. Season the Cauliflower

Season the cauliflower and apples and set aside.

  • Cauliflower(florets)2 cups
  • Apple(medium size dice)1 cup
  • Garlic Clove(finely chopped)1
  • Extra Virgin Olive Oil3 Tbsps.
  • Kosher Salt½ tsp.
  • Black Pepper10 turns
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2. Preheat the Pan and Add Some of the Cauliflower Mixture

Preheat the pan to 425°F/ 220°C (high), then add the vegetables and cook for 5 minutes or until charred.

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3. Remove the Cauliflower and Season

Turn off the heat, then transfer the cooked cauliflower to a serving bowl. Squeeze some fresh lemon and toss well. Continue cooking all of the cauliflower in batches, making sure to season each batch. Wash the pan before continuing with the recipe.

  • Lemon Juice1 tsp.
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4. Add the Oil While Preheating the Cookware

Add the oil then preheat the pan to 375°F/ 190°C (medium- high).

  • Extra Virgin Olive Oil1 Tbsp.
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5. Add and Toast the Panko

Add the panko and toast for 2- 3 minutes or until golden brown.

  • Panko¼ cup
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6. Remove the Panko and Finish the Gremolata

Turn off the heat and transfer the toasted panko into the bowl with the raisins, parsley and lemon zest. Mix to combine.

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7. Serve the Cauliflower

Toss some of the gremolata with the roasted cauliflower and apples. Sprinkle some more gremolata on top and serve right away. If you want to enjoy the salad later, keep the gremolata separate until you are ready to serve!

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