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Bon Appétit

Roasted Cauliflower With Lemon-Parsley Dressing

4.0

(139)

Image may contain Plant and Food
Hirsheimer & Hamilton

A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe information

  • Total Time

    35 minutes

  • Yield

    4 Servings

Ingredients

1

head cauliflower (about 2 lb.), 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

  1. 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.

    Step 2

    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.

    Step 3

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

Nutrition Per Serving

Calories (kcal) 240 Fat (g) 21 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 5 Total Sugars (g) 5 Protein (g) 5 Sodium (mg) 200
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Reviews (139)

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  • Wow 🤩 super delicious! Few ingredients and comes together fast! I normally don’t have parsley in my fridge so I use cilantro 🤤 definitely recommend it and will be making it again 🥰

    • JVolle

    • Queens, NY

    • 2/19/2021

  • Very easy and fresh tasting. Would cook 5 minutes less. Used meyer lemons which worked really well. Served room temp.

    • Anonymous

    • Hamilton Ontario

    • 3/11/2018