1 small head cauliflower
¼ c. chopped fresh parsley
1 clove garlic
Cauliflower isn't known for having a ton of flavor but today on “Cooking at Home” we'll be using the oven to roast cauliflower florets, then we’ll toss them with a combination of chopped parsley, lemon zest and minced garlic called "gremolata".
Preheat the oven to 450 degrees and you can place a heavy bottomed baking tray into the oven to heat up at the same time.
Carefully trim the leaves off a small head of cauliflower, cut it in half and then carefully cut out the core and cut the cauliflower into medium size florets.
Add those to a mixing bowl and toss with a light coating of olive oil. Pull the hot tray out of the oven and add the cauliflower florets and place the tray back into the oven to roast.
You don't want to season them with any salt yet because it would actually draw some of the moisture out of the cauliflower as it's roasting. You'll want to let it cook for 20-25 minutes before you stir it a bit to help caramelize the cauliflower evenly.
The cauliflower will take about 45 minutes. Once it's close to being done, combine about 1/4 cup chopped fresh parsley with 1 small minced clove of garlic and the zest of 1 lemon.
Once the cauliflower is cooked to your liking, take it out of the oven, add it to a serving bowl and toss it with the gremolata and a little salt to taste if you like.