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.
Nutrition Per Serving
Per serving: 240 calories
21 g fat
5 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
Back to topSee Related Recipes and Cooking Tips
40 Parsley Recipes, from Meaty Dinners to Herbaceous Salads and Sauces
You bought a bunch of parsley and only use a tablespoon's worth. Here's how to use up the rest.It's Time To Start Roasting Your Vegetables Again
Get those ovens fired up again.How to Use a Bunch of Parsley
It deserves to be more than just a garnish.
