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Almond-crusted cauliflower with gremolata recipe

Almond-crusted cauliflower with gremolata recipe

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

  • Energy

    460kj
    110kcal     6%

  • Fat

    7g 9%

  • Saturates

    2g 8%

  • Sugars

    4g 5%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 6.9g Protein 6.1g Fibre 2.5g

Method

  1. 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.
  2. 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.
  3. Meanwhile, mix the chopped parsley, garlic and lemon zest with a little black pepper to make the gremolata.
  4. 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

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