Roasted Cauliflower with Lemon-Parsley Dressing

Bon Appétit  | November 2013

by Dawn Perry

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photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
35 minutes

total time
35 minutes

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

Ingredients

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Preparation

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.

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.

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

Per serving: 240 calories, 21 g fat, 5 g fiber

Nutritional analysis provided by Bon Appétit

my notes

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