Almond-crusted cauliflower with gremolata recipe
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
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 460kJ 110.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 6.9gProtein 6.1gFibre 2.5g
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- 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
