Roasted Cauliflower with Lemon-Parsley Dressing

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

Roasted Cauliflower with Lemon-Parsley Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 1

    head cauliflower (about 2 lb.), cut into florets, including 
tender leaves

  • 6

    tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 1

    cup fresh flat-leaf parsley leaves

  • ½

    teaspoon finely grated lemon zest

  • 2

    tablespoons fresh lemon juice


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. 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. DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill. NUTRITIONAL INFORMATION Calories (kcal) 240 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 5 Total Sugars (g) 5 Protein (g) 5


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