Name: Roasted Cauliflower with Lemon-Parsley Dressing
Cook time: 35 minutes
Total time: 35 minutes
Yield: Makes 4 servings
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

Image may contain Plant Dish Food and Meal

Roasted Cauliflower with Lemon-Parsley DressingHirsheimer & Hamilton

This side dish is equally good with steak, broiled fish, or seared lamb chops.

Recipe information

Total Time
35 minutes
Yield
Makes 4 servings

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.
Step 2
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.
Step 3
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.