Roasted Cauliflower with Gremolata
3 pounds (about 2 large heads) cauliflower
1/4 cup olive oil
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/3 cup panko (Japanese bread crumbs)
3/4 cup roughly chopped pecans
Zest of 1 lemon
2 cloves garlic, minced
2 tablespoons roughly chopped fresh parsley
1/2 cup loosely packed grated alpine cheese such as Vermont Shepard (optional)
1. Preheat oven to 425°F. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine.
2. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until golden brown, about 45-55 minutes, stirring a few times throughout cooking. It is finished when most pieces have a touch of golden brown.
3. Meanwhile, heat butter in a large heavy sauté pan over medium-high heat. Add panko and pecans, stir to coat in butter. Cook, stirring constantly, until bread crumbs are just turning golden brown. Add lemon zest and garlic; toss until mixture is very fragrant, about 2 minutes. Place in a medium bowl; add parsley and cheese, stirring to combine. Set aside. Remove cauliflower from oven and place on serving platter. Top with bread crumbs mixture and serve immediately.