Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata

Ingredients for the Gremolata:

1 clove Mama Bird garlice, minced

1 teaspoon grated lemon zest

2 tablespoons chopped flatleaf parsley

 

Ingredients for the Cauliflower:

1 lemon, peeled and sliced thinly (about 6 slices), seeds removed

1 medium head organic cauliflower, cut into medium florets

1 head Mama Bird garlic, cloves peeled and left whole

1 fennel bulb, cored and thinly sliced (2 cups sliced)

1/4 cup extra-virgin organic olive oil

1 1/4 teaspoon salt

freshly ground black pepper

 

 

Instructions

Preheat oven to 400*. For the gremolata, mix together garlic, lemon zest, and parsley in a small bowl and set aside.

In a large bowl, place the lemon slices, cauliflower, garlic cloves, fennel, oil, salt, and a sprinkle of pepper, and toss together. Spread on parchment-covered baking pan and roast for 40 minutes, stirring every 10 minutes, until the garlic is tender. Transfer to a serving dish or to individual plates and sprinkle with the gremolata. Serve hot.

Recipe submitted by Mara, adapted from Organic Gardening, by Myra Kornfel