Roasted Cauliflower with Lemon-Parsley Dressing

By jargrr

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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

Servings 1
Preparation time 5mins
Cooking time 30mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

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.