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.
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.
Season the cauliflower and apples and set aside.
Preheat the pan to 425°F/ 220°C (high), then add the vegetables and cook for 5 minutes or until charred.
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.
Add the oil then preheat the pan to 375°F/ 190°C (medium- high).
Add the panko and toast for 2- 3 minutes or until golden brown.
Turn off the heat and transfer the toasted panko into the bowl with the raisins, parsley and lemon zest. Mix to combine.
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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