Roasted Cauliflower with Lemon-Parsley Dressing

By rbotzl01

November 2013
Recipe by Dawn Perry
Photograph by Hirsheimer & Hamilton

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

Ingredients

• 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
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

Details

Preparation time 5mins
Cooking time 30mins
Adapted from bonappetit.com

Preparation

Step 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.

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.