Roasted cauliflower with gremolata bread crumbs

One page from the stack of new recipes I intended to make for our Thanksgiving feast last week got set aside when the reality of how much I'd already cooked for three diners eventually dawned on me. I finally made the last side dish tonight, and I won't wait until the next holiday to make it again.



I wish I could take credit for the idea, but Roasted cauliflower with gremolata bread crumbs was first posted on Food52. I made a half-batch with a deep purple variety -- found at Kroger,  not usually my first choice for fresh produce -- and it looked glorious when speckled with roasted brown spots.

Suffice it to say, I haven't been to the store today and still have no panko crumbs. In their place I tore up a potato sandwich bun and tossed it into the processor, which converted it into appealingly feathery bits.

The recipe is self-explanatory and the gremolata bread crumbs come together quickly. Since it was served with another vegetable side Graham dislikes, he assumed it was all for him, leaving us just a sampling. By the end  of the meal, all that was left was some flavorful crumbs, which Graham used to jazz up the kibble in the pups' bowls. Glad to report they, too, are content members of the clean plate club.