Roasted Cauliflower with Lemon-Parsley Dressing

By LRay

Bon Appetit, November 2013, page 56.

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
•Sodium (mg) 200

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 teaspoonfinely grated lemon zest
• 2 tablespoons fresh lemon juice

Details

Servings 4
Cooking time 35mins
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.