Roasted Cauliflower with Lemon-Parsley Dressing

By bsmyth10

Ingredients

• 1 head cauliflower (about 2 lb.), cut into florets, including 
tender leaves
• 6 Tbsp olive oil, divided
• Kosher salt, freshly ground pepper
• 1 C fresh flat-leaf parsley leaves
• 1/2 tsp finely grated lemon zest
• 2 Tbsp fresh lemon juice

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.