Roasted Cauliflower with Lemon Parsley Dressing

Cauliflower is enjoying a moment in the spotlight these days. It is being mashed and served as a substitute for mashed potatoes. It can be purchased frozen already processed to resemble rice. It is even being made into pizza crusts! And don't knock any of those options until you've tried them because all are delicious.

The mashed cauliflower and the pizza crust both call for copious amounts of butter and cheese which while being delicious, is sometimes not desired. A simple oven roast is perfect in that case!

I simply toss it with olive oil, salt, and pepper and roast it in a 425˚F oven for 25-30 minutes. It's delicious just like that, but while it is roasting, why not mix together fresh parsley, a little lemon juice and zest, and some olive oil to toss the cauliflower with? Pull it out of the oven and mix it with the cauliflower. Easy!

The roasted color along with the green of the parsley makes the dish more appealing to the eye and the lemon juice and zest makes it so fresh and delicious. I like to serve it hot with grilled flank steak or roast chicken. but if you have any leftover, make a salad with it ... combine it with quinoa, mixed salad greens, and toasted nuts. Pecans or pine nuts would be my choice! Add a little more olive oil and lemon juice and it's tasty way to clean out the fridge!

Recipe

Roasted Cauliflower with Lemon Parsley Dressing

Tammy Circeo

adapted from Bon Appetit Magazine

5 from 1 vote

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Ingredients

  

• 1 head of cauliflower about 2 pounds, cut into florets
• 6 Tablespoons olive oil divided
• 1 cup fresh Italian parsley
• ½ teaspoon finely grated lemon zest
• 2 Tablespoons fresh lemon juice

Instructions

 

• Preheat the oven to 425°F. Toss cauliflower and 4 Tablespoons of the olive oil on a rimmed baking sheet lined with parchment paper. Season with salt and pepper. Roast until tender and golden brown, 25-30 minutes.
• Meanwhile, pulse parsley, lemon juice, lemon zest and remaining 2 Tablespoons of olive oil in a food processor until very finely chopped; season with salt and pepper. Toss roasted cauliflower with dressing and serve warm or cold.
• Serve with roasted, grilled, or sautéed meat ... flank steak is my favorite. Mix any leftovers with quinoa, mixed salad greens, and toasted nuts with a fresh squeeze of lemon juice and little more olive oil.