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Almond-crusted cauliflower with gremolata recipe

6 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

Serves 6
5 mins to prepare and 25 mins to cook
110 calories / serving

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

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