4 - 6
One small to medium size head of cauliflower
approx. 1/4 -1/3 cup olive oil
1/4 cup chopped fresh parsley
1 small clove garlic, minced (see hints below)
zest of one lemon
salt to taste
Preheat the oven to 450 degrees and place a heavy bottomed baking tray into the oven to heat up at the same time.
Carefully trim the leaves off the head of cauliflower, cut it in half from top to bottom and then carefully cut out the core and cut the cauliflower into medium size florets.
Add those to a mixing bowl and toss with a light coating of olive oil.
Pull the hot tray out of the oven and add the cauliflower florets and place the tray back into the oven to roast.
You don't want to season that with any salt yet because it would actually draw some of the moisture out of the cauliflower as it's roasting and you'll want to let it go along like that for 20 - 25 minutes before you stir it around a bit to help caramelize the cauliflower all around.
The cauliflower will take about 45 minutes total and, once it's close to being done, combine about 1/4 cup chopped fresh parsley with 1 small minced clove of garlic and the zest of 1 lemon.
Once the cauliflower is cooked to your liking, take it out of the oven, add it to a serving bowl, toss it with the gremolata and a little salt to taste if you like and it's good to go.
Don't mince the garlic until just before assembling the gremolata.