Butter Basted Cauliflower with Gremolata

A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter.

 

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Butter Basted Cauliflower with Gremolata

Yield 6 servings

A whole head of cauliflower par boiled to tenderize. Transferred to a cast iron skillet, topped with melted butter and roasted until tender basting with the butter every 5 minutes. Serve with a bright green mixture of lemon zest, parsley, red pepper flakes, garlic and additional drizzle of butter.

Ingredients

For the cauliflower:

  • 1 head cauliflower
  • 4 cups vegetable or chicken stock
  • 2 bay leaves
  • ⅓ cup melted butter
  • Fresh cracked pepper

For the gremolata:

  • ¼ cup chopped parsley
  • 3 Tablespoons chopped green onions
  • 1 Tablespoon grated lemon peel
  • 1 Tablespoon chopped mint
  • 1 clove garlic, finely chopped
  • Pinch red pepper flakes

Instructions

Heat the oven to 400°F. Trim the bottom stalk off the cauliflower and remove the leaves without breaking apart the head.

Place the whole cauliflower in a large dutch oven. Add the stock and bay leaf. Bring to a boil over medium heat and simmer for 12 minutes, turning the cauliflower after 6 minutes.

Reserve 1/4 cup of the cooking liquid. Drain the cauliflower and transfer to a cast iron skillet or an oven proof pan. In a small bowl, mix together the reserved cooking liquid and melted butter. Spoon mixture over the cauliflower.

Roast 10 to 15 minutes until fork tender, spooning the cooking juices over the cauliflower every 5 minutes.

Meanwhile, in a small bowl stir together all Gremolata ingredients. Serve cauliflower topped with gremolata.

Want a bit more color on the cauliflower? Place the cauliflower under the broiler for 2 to 3 minutes or until the top is browned.