Roasted Cauliflower with Toasted Bread Crumbs and Gremolata

• 1 large cauliflower (about 2 1/2 pounds)
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons coarse dry bread crumbs
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped capers
• 1/2 teaspoon grated lemon zest
• 1 clove garlic, minced
• 1/2 lemon

1. Preheat the oven to 450F.
2. Cut the cauliflower florets from the core, then cut the florets into bite-size pieces.
3. Toss the cauliflower with the 3 tablespoons olive oil and season with salt and pepper.
4. Place on a heavy baking sheet and roast until the florets are caramelized in spots and tender, about 20 minutes, turning the tray periodically and stirring the florets so they cook evenly.
5. Heat the remaining 2 teaspoons olive oil in a small skillet over high heat.
6. Add the bread crumbs and a pinch of salt and cook, stirring constantly, until they are toasty and golden brown, about 1 minute.
7. Remove from the heat and let cool.
8. In a small bowl, combine the parsley, capers, lemon zest, and garlic.
9. Put the hot cauliflower in a serving bowl and add the parsley mixture.
10. Toss well.
11. Add a squeeze of lemon juice and toss again.
12. Sprinkle with the bread crumbs.
13. Serve hot.

cauliflower, extravirgin olive oil, kosher salt, coarse dry bread crumbs, flatleaf, capers, lemon zest, clove garlic, lemon

Taken from www.epicurious.com/recipes/food/views/roasted-cauliflower-with-toasted-bread-crumbs-and-gremolata-388243 (may not work)