Cauliflower with Capers, Breadcrumbs and Gremolata

Prep Time: 10 mins  | Cook Time:  20 mins | Course: Dinner | Servings: 6

Cauliflower, capers, caramelized red onions and browned breadcrumbs star in this amazing side dish, topped with a fragrant lemon and parsley gremolata. Recipe adapted from Food52 & The Thin Chef.

1 cauliflower head, cut into florets

¼ cup olive oil, divided

½ a small red onion, diced

2 Tbsp capers, drained on a paper towel

½ cup panko or breadcrumbs

Garlic salt and pepper, to taste

1 garlic clove, minced

1 tsp lemon zest

2 Tbsp parsley, minced

2 Tbsp green onions, minced

Cook cauliflower in a medium large pan with a steamer insert and 2 inches of water over medium heat for 15-20 minutes for desired state of doneness. Saute onion in 1 Tbsp olive oil for 1 minute, add in capers and saute for a couple more minutes. Capers will pop a bit and look like they are blooming and the red onion will caramelize and brown a bit. Stir in breadcrumbs and the rest of the olive oil. As it gets golden and crunchy, add in seasonings and garlic. Take off heat, spoon cauliflower in a serving dish and top with breadcrumb mixture. Mix lemon zest and herbs together and sprinkle the fragrant garnish on top.