Diary of a Bridesmaid's Diet - Roasted Cauliflower, Cherry Tomatoes in Basil Gremolata

Ever since dining at Ad Hoc for fried chicken night I've been obsessed with...roasted cauliflower. Ad Hoc served roasted cauliflower with pine nuts as a side dish. I forgotten the beauty of cauliflower. The nuttiness of the vegetable after being baked and the heavy quality of the "meat."

Faster than ordering take out:

One head of cauliflower and a box of cherry tomatoes tossed with olive oil, salt and pepper.

I roast my vegetables at 400 Degrees and check on them after 30 mins.

Gremolata:

The gremolata is a versatile condiment. I use it on - chicken, beef, pork, seafood, vegetables - really,

it would taste good on shoe leather.

I bet Charlie Chaplin wish he had this recipe. I also like to use variations, a gremolata is defined as parsley, garlic and lemon zest. I like to use basil, cilantro, mint and sometimes add anchovies. The lemon zest is key to bringing out the flavors of the main course.

I chopped basil, garlic and lemon zest with some salt and then sprinkled it over the cauliflower as it was piping hot. I added some fresh chopped red onions for the raw aromatic quality.


Flavorful, Healthy, and a rainbow of colors.


Next up: Mashed Purple Cauliflower


Bonnibella's Diary of a Bridesmaid's Diet