Roasted Cauliflower Steaks with Walnut Gremolata

Gremolata is an underrated Italian condiment usually made primarily from parsley with lemon zest and garlic. There are lots of variations on it so all of which I find delicious. It's amazing on everything from grilled/roasted meats and vegetables to hummus.

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Step 1

PREPARATION Preheat oven to 500°F and line a baking sheet with foil. Remove the outer green leaves from the cauliflower and cut in half lengthwise. Carefully cut into 4 thick steaks and place steaks and any loose florets on baking sheet. Drizzle or brush on both sides with oil. Mix all seasoning in a small bowl and sprinkle evenly on both sides of cauliflower. Cover with foil and roast for 5 minutes. Remove foil and roast for 10 minutes more. Gently turn cauliflower over and cook for 6 to 8 minutes more or until browned and crisp-tender. While cauliflower is roasting, toast walnuts in a small skillet for 5 minutes or until fragrant. Let cool and toss with remaining gremolata ingredients in a small bowl. Serve immediately over cauliflower steaks.

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