- 1 head cauliflower (about 2 LB), cut into florets, including tender leaves
- 4 TBS olive oil + 2 TBS olive oil
- Kosher salt, freshly ground pepper
- 1 C fresh flat-leaf parsley leaves
- ½ TSP finely grated lemon zest
- 2 TBS fresh lemon juice
Oven: 425°
- Toss cauliflower and 4 TBS 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 TBS oil in a food processor until very finely chopped; season with salt and pepper. Lemon-parsley mixture can be made 4 hours ahead (cover and chill).
- Toss cauliflower with lemon-parsley mixture and top with lemon zest and serve.
Yields 4 servings.
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