ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING

By jarren

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
• 1/2 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice

Preparation

Step 1

Preheat oven to 425F. 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.