Roasted Cauliflower with Date-Parsley Gremolata

Shout out to my daughter Morgan and her new cookbook Eating Out Loud, Bold Middle Eastern Flavors for All Day, Every Day by Eden Grinshpan. I love it when Morgan cooks dinner!

Of the cauliflower– ‘Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon and how the dates balance the tartness with their dense texture.”Of the cauliflower– “Its deep, roast-y deliciousness is the perfect counterpoint to the sweet, herbaceous date-parsley gremolata. You are going to be blown away by how much brightness you get from the preserved lemon* and how the dates balance the tartness with their dense texture.’

Eating Out Loud by Eden Grinshpan

Roasted Cauliflower with Date-Parsley Gremolata

Roasted Cauliflower

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 2 Tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt

Gremolata

  • 1/2 cup chopped pitted Medjool dates (about 5)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon red wine vinegar
  • approx. 1/2 lemon juice, squeezed from fresh lemon (*The recipe calls for preserved lemon, but Morgan used freshly squeezed lemon juice.)
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt

Directions:

  1. Roast the cauliflower: Preheat oven to 500 degrees F.
  2. In a large bowl, toss the cauliflower with the olive oil and salt. Spread the mixture on a baking sheet (or two-you want to make sure the florets have room to breathe so that they get cartelized and crispy instead of steamed) and roast until the cauliflower is golden brown, 20 – 25 minutes.
  3. Make the gremolata: In a large bowl, mix together the dates, sparsely, olive oil, vinegar, lemon juice, garlic, and salt. If making this ahead, leave out the vinegar until just before you serve.
  4. Scatter the gremolata over the roasted cauliflower and serve.
  • Yield: Serves 4.

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