Roasted Cauliflower Recipe
Gremolata + bread crumbs + whipped ricotta + capers + lemon
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Ingredients
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Roasted Cauliflower
Gremolata
Whipped Ricotta
Toppings
Method
Roasting the Cauliflower
- 1
Preheat the oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the cauliflower
Place the cauliflower florets in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
- 3
Roast
Spread the cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- 4
Add bread crumbs
In the last 10 minutes of roasting, sprinkle the bread crumbs over the cauliflower and return to the oven to crisp up.
Making Gremolata
- 5
Combine ingredients
In a small bowl, mix together the finely chopped parsley, minced garlic, and lemon zest. Set aside.
Whipping Ricotta
- 6
Blend ricotta
In a medium bowl, combine the ricotta cheese, heavy cream, and salt. Use a hand mixer or whisk to whip until smooth and creamy.
Assembling the Dish
- 7
Plate the cauliflower
Once the cauliflower is done roasting, remove it from the oven and transfer to a serving platter.
- 8
Top with gremolata and ricotta
Spoon the gremolata over the roasted cauliflower, followed by dollops of whipped ricotta.
- 9
Garnish
Sprinkle the rinsed capers over the top and serve with lemon wedges on the side.
