Skip to content
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

  • Serves 6
  • 5 mins to prepare and 25 mins to cook
  • 110 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 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

  • 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


  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

You may also like

Be the first to comment

Before you comment please read our community guidelines.