Roasted Cauliflower With Lemon Parsley Dressing
Try this Roasted Cauliflower With Lemon Parsley Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 large head of cauliflower (about 2 pounds) trimmed & cut into florets 1/3 cup olive oil, divided 1 cup fresh parsley leaves 1 clove garlic, peeled 1 anchovy (or 1/2 teaspoon anchovy paste) 1/2 teaspoon capers, drained sea salt & black pepper 2 tablespoons lemon juice to serve: 1/2 teaspoon lemon ze
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 400 degrees F. Toss the florets with 3 tablespoons olive oil, salt & pepper. Spread the florets onto a foil lined baking sheets and roast, tossing occasionally, until tender and golden brown, about 25 to 30 minutes. While the cauliflower is roasting, place the remaining olive oil, parsley, garlic, anchovy, capers, salt, pepper, and lemon juice in a blender or food processor. Pulse until the mixture is finely chopped but still has texture. When the cauliflower has finished roasting, toss with the dressing. Spoon the cauliflower into a serving bowl, top with lemon zest and serve.
