Ingredients

The following ingredients have 4 Servings
  • 1 extra large cauliflower-Sliced into ¾ inch slices ( see notes)
  • 1 bunch Italian parsley- finely chopped- 1 Cup (or use part mint or cilantro)
  • 2-3 garlic cloves- finely minced
  • ⅓ C olive oil
  • Zest of one large lemon (1 ½ Tablespoon) finely chopped
  • ⅛ C fresh lemon juice (half a lemon)
  • ¼ tsp salt
  • pepper to taste

Instruction

  • Pre-heat oven to 425F
  • Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to ¾ inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.
  • While cauliflower steaks are roasting, make the gremolata.
  • Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.
  • When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.