A quick lemon and parsley dressing boosts the flavor in this roasted cauliflower dish. This versatile side pairs well with a variety of main dishes be it salmon or steak.
25 Minutes& 25 Seconds
1 medium cauliflower, cut into florets
6 tablespoons olive oil, divided
Freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1 small shallot, chopped
1 teaspoon garlic, chopped
2 tablespoons fresh lemon juice
Preheat oven to 425°. Drizzle 3 tablespoons of olive oil over the cauliflower florets. Season with salt and pepper. Roast on a baking sheet until golden brown, about 25 minutes.
While the cauliflower is roasting, pulse parsley, shallot, garlic, lemon juice and remaining olive oil in a mini-food processor until very finely chopped; season with salt and pepper. Drizzle the dressing over the cauliflower and serve.
Parsley is more than just a garnish for your plate. It’s the world’s most popular herb and it adds a bright “green” flavor to foods. The two most common varieties of parsley are curly and flat-leaf (or Italian) parsley. Flat-leaf parsley has a stronger flavor and is preferred for cooking.
Make sure you wash off any sand or dirt before using your parsley. The easiest way to clean parsley is to submerge it in a bowl of cold water, swirl it a bit and then rinse until clean. Dry the parsley by spinning it in a salad spinner or rolling it up in a clean kitchen towel.