Garlic plays two exciting roles in this vibrant winter dish. One whole head is separated into cloves and mellowed as it roasts with the cauliflower and fennel, and a clove of raw garlic in the gremolata adds an enlivening finishing touch. The lemon slices meld into the dish as they roast, contributing a burst of citrus.
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Ingredients
For the gremolata:
1 garlic clove, minced
1 teaspoon grated lemon zest
2 tablespoons chopped flatleaf parsley
For the cauliflower:
1 lemon, peeled and sliced thinly (about 6 slices), seeds removed
1 medium head of cauliflower, cut into medium florets
1 head of garlic, cloves peeled and left whole
1 fennel bulb, cored and thinly sliced (2 cups sliced)
1/4 cup extra-virgin olive oil
1 1/4 teaspoons salt
freshly ground black pepper
Directions
1.Preheat oven to 200 degrees Celsius. For the gremolata, mix together the garlic, lemon zest, and parsley in a small bowl and set aside.
2.In a large bowl, place the lemon slices, cauliflower, garlic cloves, fennel, oil, salt and a sprinkle of pepper, and toss together. Spread on a parchment-covered baking pan and roast for 40 minutes, stirring every 10 minutes, until the cauliflower has browned and the garlic is tender. Transfer to a serving dish or to individual plates and sprinkle with the gremolata. Serve hot.
