Roasted Cauliflower With Lemon Parsley Dressing Recipe

I’m all about turning humble ingredients into show-stoppers, and this roasted cauliflower with lemon parsley sauce is my new secret weapon for jazzing up weeknights! 🌟 Who knew veggies could taste this good?

The wonderful combination of flavors in my Roasted Cauliflower with Lemon Parsley Dressing recipe resonates with my taste buds. It’s a simple yet sophisticated enough dish that I consider a mainstay in my rotation.

The sweet, nutty flavor of roasted cauliflower, enhanced by lemon zest and a drizzle of olive oil, is so darn good, it’s not even fair. Plus, this side is packed with vitamin C and other good-for-you elements and also takes less time to prepare than a salad.

Ingredients

• Cauliflower: Rich in fiber and vitamins, low in calories.
• Olive Oil: Contains healthy monounsaturated fats and antioxidants.
• Lemon: Provides vitamin C, adds bright acidity and freshness.
• Parsley: Source of vitamins A, C, K; adds herbal note.
• Garlic: Flavorful with anti-inflammatory and immune-boosting properties.
• Dijon Mustard: Adds tangy depth and slight heat.

Ingredient Quantities

• 1 large head of cauliflower, cut into florets
• 3 tablespoons olive oil, divided
• Salt, to taste
• Freshly ground black pepper, to taste
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon Dijon mustard

How to Make this

1. Heat your oven to 425 °F (220 °C). Line a baking sheet with parchment paper.

2. In a big bowl, mix the cauliflower florets with olive oil, salt, and pepper. You want to ensure that all the florets are well coated and covered.

3. Arrange the cauliflower in a single layer on the baking sheet that has been readied.

4. Place in the preheated oven for 25-30 minutes, and watch for doneness to the cauliflower. It should be golden and tender when you remove it from the oven. Do not forget to stir it halfway through the roasting process for an even roast.

5. As the cauliflower is in the oven, make the lemon parsley sauce. In a small bowl, whisk together the lemon zest, 2 tablespoons lemon juice, 1 tablespoon olive oil, the minced garlic clove, 1 teaspoon Dijon mustard, and the finely chopped parsley.

6. Add salt and freshly ground black pepper to taste to the dressing.

7. When the cauliflower finishes roasting, take it out of the oven.

8. Move the roasted cauliflower to a bowl for serving.

9. Drizzle the lemon parsley dressing over the still-warm cauliflower and gently toss to combine.

10. Enjoy it immediately as a delicious side dish or savor it on its own.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Measuring spoons
8. Knife
9. Cutting board
10. Spoon for stirring
11. Tongs or spatula for tossing

FAQ

• Can I use frozen cauliflower instead of fresh?You can use frozen cauliflower, but be sure to thaw it completely and dry it thoroughly before roasting. That way, you can skip the part where excess moisture leads to not-so-great roasted cauliflower.
• Can I substitute dried parsley for fresh parsley?It is recommended to use fresh parsley because of its intense flavor, but it is all right to use dried parsley instead. If you have dried parsley, use 1 teaspoon.
• How do I prevent the cauliflower from getting mushy?Make sure the cauliflower florets are mixed with oil and roasted in a single layer so that they can brown evenly. The main thing is to use high heat.
• Can I omit the Dijon mustard?Absolutely, but the Dijon mustard gives the dressing a richness it wouldn’t otherwise have. If you don’t have any, you could use a dash of apple cider vinegar or just leave it out, and the dressing would still be quite nice.
• How long should I roast the cauliflower?At 425°F (220°C), roast for approximately 25-30 minutes. The florets should become golden brown and tender.
• Can I make this dish ahead of time?Indeed, roasting cauliflower ahead of time is possible. But, to achieve optimal taste, drizzle on the dressing right before plating.

Roasted Cauliflower With Lemon Parsley Dressing Recipe Substitutions and Variations

Avocado oil or melted coconut oil: These can work in place of olive oil when baking.
Lime zest: Use lemon zest or orange zest for a different citrus flavor.
Lemon juice, fresh: Substitute for with lime juice or vinegar (such as white wine vinegar).
Fresh parsley: Substitute with fresh cilantro or fresh dill for an herbaceous twist. These two options bring more zest and flavor to dishes.
Whole grain mustard or yellow mustard can be used in place of Dijon mustard.

Pro Tips

1. For extra crispy florets, make sure the cauliflower is completely dry before tossing it with olive oil and seasonings. You can also increase the baking temperature slightly to 450 °F (230 °C) for the last 5 minutes of roasting.

2. Add some toasted nuts, such as pine nuts or slivered almonds, on top of the finished dish for an extra layer of texture and a nutty flavor that complements the lemon and garlic.

3. Consider adding a pinch of red pepper flakes to the lemon parsley sauce for a subtle heat that enhances the overall flavor profile.

4. If you enjoy cheese, finish the dish with a light sprinkle of freshly grated Parmesan just after drizzling the lemon parsley sauce for a savory touch.

5. For a burst of freshness, reserve some raw parsley to sprinkle over the dish just before serving, adding a pop of color and an extra layer of herbaceous flavor.