Sardines On Cauliflower Toast With Gremolata
Drizzled with olive oil and garnished with a beautiful Mediterranean gremolata of chopped parsley, garlic, capers, and lemon zest, these sardines on cauliflower toast make an incredibly healthy and delicious lunch or even dinner.
Servings 8
Calories 159kcal
Ingredients
- For gremolata
- 1/2 cup fresh parsley chopped
- 1 clove garlic minced
- 2 lemons washed and dried
- olive oil
- 1/4 cup capers
- For toast
- 1 small head cauliflower cut into small florets
- 1/2 cup water
- 1/2 cup gruyere cheese shredded
- 1 large egg beaten
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- pepper to taste
- Wild Sardines
Instructions
- For the gremolata Zest the skin of both lemons. Add lemon zest and garlic to parsley and toss. Cover and set aside.1 clove garlic, 2 lemons, 1/2 cup fresh parsley
- For the cauliflower toast Preheat oven to 450°F Line a baking sheet with parchment paper and brush with olive oil.olive oil
- Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups. Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes. Then remove the lid.Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower rice to be dry. Then place in a large mixing bowl and add egg, cheese, garlic powder, salt and pepper. Mix well. Divide in eight sections and shape into toast-like squares. Bake for 25 minutes, until golden.1 small head cauliflower, 1/2 cup water, 1/2 cup gruyere cheese shredded, 1 large egg, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, pepper
- Place 2 sardines on each slice of toast. Top with gremolata, drizzle with olive oil and garnish with capers.Wild Sardines, 1/4 cup capers
Notes
There's a soft bone that you may want to remove from each sardine. (I don't mind the bone; it is a good source of calcium and so soft that you can't choke on it.) However, if you prefer removing the bone it is very simple to do.
Sardines are a very delicate fish so very gently take the tip of your knife and slit open each sardine and remove the long thin bone. Then fold the two halves together again. Do this for each sardine.
Leftovers should be transferred to an airtight container and stored in the refrigerator. Properly stored, sardines can last for up to 3-4 days. Keep them in their original oil or sauce to maintain their flavor and moisture.
Nutrition
Calories: 159kcal | Carbohydrates: 1.7g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
