Roasted Cauliflower with Cilantro Walnut Gremolata
Cauliflower roasted and seasoned to perfection and then drizzled with cilantro walnut gremolata.
Thank you to California Walnuts for sponsoring this blog post. All opinions are my own.
The California Walnuts Harvest Tour
Last month I had the opportunity to go to California to experience the California walnuts harvest season. I was so amazed at the amount of work that is involved in harvesting walnuts. The California Walnut Board represents thousands of walnut growers and handlers that work really hard to produce walnuts every year. While in California, myself and some other bloggers got to visit one of those farms. I really enjoyed the experience and I appreciate walnuts so much more now. Each meal that we had in California had walnuts incorporated into it. I left the trip feeling super inspired and ready to create all the things with walnuts.
Here are a few reasons to love walnuts:
They are the only tree nut that is an excellent source of alpha-linolenic acid (ALA), the plant-based omega-3 essential fatty acid (a one-ounce serving of walnuts provides 2.5 grams of ALA.)
Walnuts have 4 grams of protein and 2 grams of fiber
They’re a good source of magnesium (45mg)
What is gremolata?
Gremolata is a dry herb condiment that’s normally made with parsley, lemon zest and garlic. It can be used as a garnish but it also goes well with vegetables, chicken, fish, or pretty much whatever you’d like to pair it with. To be honest, I put some on a sandwich the other day :) It was good!
Cilantro Walnut Gremolata Ingredients
I made a non-traditional version of gremolata. I added olive oil and used cilantro instead of parsley. I also added walnuts because they add a buttery flavor and texture - they are just so good in this recipe! I created this gremolata recipe because I wanted to share a recipe that you could easily use for multiple dishes. I love recipes like this, and I hope you will too.
How to Roast Cauliflower
Trim the outer leaves of the cauliflower and then remove the core, making sure it’s still intact. Slice the cauliflower down the middle. Then slice each half into slices about 1 inch thick. You will get about 3-4 slices from one head of cauliflower. There will likely be loose pieces, but you can roast them and save them for later. After the cauliflower is sliced, brush with olive oil and seasoning and then roast.
Here are the ingredients:
Cilantro
Walnuts
Lemon zest
Lemon juice
Olive oil
Crushed red pepper
Salt and pepper
If you make this recipe, don’t forget to tag me @livelymeals on Instagram!
Roasted Cauliflower with Cilantro Walnut Gremolata
ingredients:
- 1 large head of cauliflower or 2 small heads
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp turmeric
- ½ tsp garlic powder
- ½ tsp paprika
- 1 cup cilantro, packed
- ¼ cup olive oil
- ½ cup walnuts
- ½ tsp lemon juice
- Zest from one lemon
- Salt & pepper to taste
- pinch of crushed red pepper, optional
instructions:
How to cook Roasted Cauliflower with Cilantro Walnut Gremolata
- Preheat oven to 425F. Line a baking sheet with parchment paper. Trim the outer leaves of the cauliflower and then trim the core, making sure it’s still intact. Slice the cauliflower down the middle. Then slice each half into slices about 1 inch thick. You will get about 3-4 slices from one head of cauliflower. There will likely be loose pieces, but you can roast them or you can save them for another recipe.
- Mix the salt pepper, turmeric, garlic powder and paprika together. Place the cauliflower on the baking sheet and brush with olive oil. then season with the spice mixture. Flip the cauliflower and repeat this process. Bake for 15 minutes on one side then flip and bake for 15 minutes on the other side.
- While the cauliflower is baking, prepare the gremolata by placing all the ingredients in the food process. Pulse just until combined. This only takes a couple of seconds.
- Once the cauliflower is done cooking, drizzle with gremolata and serve.
