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Almond-crusted cauliflower with gremolata recipe
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7 ratings
This gorgeous roast cauliflower side dish is sure to liven up any festive main. With a hard cheese and almond crumb and zesty herby gremolata topping, this veggie side is satisfyingly simple and ready in just 30 minutes. See method
Ingredients
- 30g vegetarian hard cheese or Parmesan, finely grated
- 30g ground almonds
- 1 large cauliflower, trimmed and leaves removed, cut into large florets
- 1 tbsp olive oil
- 30g pack fresh flat-leaf parsley, leaves only, ½ finely chopped
- 1 small garlic clove, crushed
- 1 lemon, zested
Each serving contains
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Energy
460kj
110kcal
6%
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Fat
7g
9%
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Saturates
2g
8%
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Sugars
4g
5%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 6.9g
Protein 6.1g
Fibre 2.5g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with nonstick baking paper. In a small bowl, mix the cheese and almonds with some seasoning and sprinkle evenly over the paper.
- Put the cauliflower in a large bowl and toss in the oil. Tip onto the tray and gently turn each floret in the coating. Roast for 20-25 mins until tender.
- Meanwhile, mix the chopped parsley, garlic and lemon zest with a little black pepper to make the gremolata.
- To serve, tip the cauliflower into a serving dish and scatter over the gremolata. Garnish with the whole parsley leaves to serve.
Get ahead: Make the gremolata the day before and store in an airtight container in the fridge.
See more Christmas sides