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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)
¼ cup extra-virgin olive oil
1 ¼ teaspoons salt
Freshly ground black pepper
1. Preheat oven to 400 degrees. 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.