Roasted Cauliflower with Grape Gremolata
Ingredients
Grape Gremolata:
- 1 cup finely chopped green Grapes from California
- 2 tablespoons minced Italian parsley
- 1 clove garlic minced
- 1 large lemon zest only
- 1 pinch sea salt
Roasted Cauliflower:
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- freshly ground pepper to taste
Instructions
- To make grape gremolata: In medium mixing bowl, stir grapes, parsley, garlic, lemon zest and salt. Cover and refrigerate until ready to serve, up to 1 day ahead.
- To make roasted cauliflower: Heat oven to 450 F and line baking sheet with foil.
- Discard leaves and stems from cauliflower and cut into 1-1 1/2-inch florets. Place in large bowl and drizzle with olive oil. Sprinkle with salt and pepper, to taste, and toss well to coat. Transfer to prepared baking sheet and spread in single layer.
- Roast 15 minutes. Stir well and roast 15 minutes, or until golden brown on edges. Serve warm with grape gremolata.
Notes
Nutritional information per serving: 90 calories; 3 g protein; 12 g carbohydrates; 5 g fat (50% calories from fat); 1 g saturated fat (10% calories from saturated fat); 0 mg cholesterol; 290 mg sodium; 3 g fiber.