Make Whole Roasted Cauliflower with Walnut Gremolata

For years I despised cauliflower. I thought it was bland and boring and I wasnt wrong, it is both of those things. But now what I do differently now is embrace it for its flaws and instead of avoiding cauliflower, I use it as a canvas to take on any flavor Im craving. So, instead of leaving it plain, I season the heck out of it, top it with fresh herbs, walnuts, lemon juice and olive oil. Roasting cauliflower (versus blanching) gives it great flavor too. The tops of the cauliflower florets become toasting, giving it really amazing crunchy texture. The interior of the cauliflower is tender and soft yet still with a bit of bite.

This cauliflower dish has become a main-stay on my dinner table. Cauliflower and a side salad (if I eat enough of it!) both fill me up without leaving me feel overly full. Im still recovering from the holidays and trying to eat as light as possible, but not to worry, in a few weeks well be prepping for The Super Bowl.  Im excited to bring you some fun and indulgent for that, but for now, heres something healthy and satisfying.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.