ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops.

Cook Time35 mins
 1 head cauliflower (about 2 lb.), cut into florets, including 
 tender leaves
 6 tbsp olive oil, divided
 Kosher salt, freshly ground pepper
 1 cup fresh flat-leaf parsley leaves
 0.50 tsp finely grated lemon zest
 2 tbsp fresh lemon juice
1

Preheat oven to 425°. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

2

Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

3

Do Ahead: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

Nutrition Facts

Servings 4

Ingredients

 1 head cauliflower (about 2 lb.), cut into florets, including 
 tender leaves
 6 tbsp olive oil, divided
 Kosher salt, freshly ground pepper
 1 cup fresh flat-leaf parsley leaves
 0.50 tsp finely grated lemon zest
 2 tbsp fresh lemon juice

Directions

1

Preheat oven to 425°. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

2

Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

3

Do Ahead: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING

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