Roasted Cauliflower with Gremolata Bread Crumbs

Have you been over to Food 52? Every week they have a contest for cooks, such as "Your Best Pudding" or "Your Best Chilled Soup". The editors (Amanda Hessler and Merrill Stubbs of the New York Times) test them , choose their 2 favorites and then the community chimes in by voting. The resulting winning recipe is then added to the Food 52 Cookbook. Here's the winner for the "Your Best Cauliflower" contest:

Serves 6

• 2 large heads cauliflower
• 1/4 cup plus 2 tablespoons olive oil, divided
• 1/2 teaspoon coarse salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup panko (Japanese bread crumbs)
• Zest of 1 lemon
• 2 cloves garlic, finely minced
• 2 tablespoons roughly chopped fresh parsley

1. Preheat oven to 425°F. 
2. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine. 
3. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
4. Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.
5. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

They also have an area where they answer reader cooking questions in "real time" called FoodPickle, a Blog, and an amazing Shop where you can find wonderful hand-picked items like this:

Dorset Cheese from Vermont

 $15.48 for 1/2 pound

and this:

Almond Extract

$7.95

Have fun checking it out!



 A Design Story Sunday Blog Parade