12 Favorite Recipes from 2012 – #2: Roasted Cauliflower with Gremolata Bread Crumbs


Photo by Food52

Roasted Cauliflower with Gremolata Bread Crumbs

This one was an unlikely success story, given that I used to hate cauliflower. My mom is an awesome cook, but she only had one way of preparing cauliflower, and I hated it—which meant I hated all cauliflower forever. But I got a few heads of it in my aforementioned CSA this summer, so I decided to see if Food52 could change my mind about this “lesser, albino broccoli.” And HOW. First of all, roasting is probably the best veggie cooking method ever, as it adds so much flavor and texture, banishing any unhealed memories of soggy, bland cafeteria vegetables. Second, the aromatic breadcrumbs are so damn tasty that we saved the leftover crumbs and sprinkled them on other foods (or just ate them from the bowl with a spoon). Easy and quick = cauliflower every night!