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Roasted Cauliflower with Lemon Parsley Dressing

Tammy Circeo
adapted from Bon Appetit Magazine
5 from 1 vote

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.
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