Roasted Cauliflower with Lemon-Parsley Dressing

By jargrr

by Dawn Perry

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

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