I love lemon...in dessert, in pasta, and in vegetable dishes, so when I saw this recipe in America's Test Kitchen The Best of 2017, I knew it was one I wanted to try. It is a delicious side dish that will go along with most entrees. Enjoy!
Ingredients:
1 head cauliflower (2 pounds)
1 slice bread, torn into 1 inch pieces
5 Tb. extra virgin olive oil
salt and pepper
1 garlic clove, minced
1 tsp. grated lemon zest, plus lemon wedges for serving
1/4 cup chopped fresh parsley
Pulse the bread crumbs in the food processor, about 10 times. Heat the bread crumbs, 1 Tb. oil, pinch of salt, and pinch of pepper, in a non-stick skillet over medium heat. Stir frequently, until bread crumbs are toasted, about 3-5 minutes. Take out of pan and set aside.
Cut the cauliflower into small 1 1/2 inch pieces, discarding the stem and leaves. Rinse well.
Combine 2 Tb. oil and cauliflower florets in empty skillet and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Cover skillet and cook over medium-heat until florets start to brown and edges start to become translucent (do not lift lid), about 5 minutes.
Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes longer.
Push cauliflower to sides of skillet. Add remaining 2 Tb. oil, garlic, and lemon zest in center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir garlic mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
Off heat, stir in parsley. Transfer cauliflower to serving platter and sprinkle evenly with bread crumbs. Serve, passing lemon wedges separately.
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