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Ingredients
- 1 head cauliflower (about 2 pounds), 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 4
Preparation time 35mins
Cooking time 35mins
Adapted from epicurious.com
Preparation
Step 1
Preheat oven to 425°F. Toss cauliflower
and 4 tablespoons 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 tablespoons 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.
Per serving: 240 calories, 21 g fat, 5 g fiber
Nutritional analysis provided by
Bon Appétit
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