I’m sure that when I say the word cauliflower it doesn’t get you very excited. Honestly, I have been a cauliflower fan
for as long as I can remember, so I don't quite get your lack of glee. Largely, I eat it raw in salads, or on a
crudités tray with dip. Today, testing a number of side dishes for
Thanksgiving, I roasted it and tossed with a lemon parsley sauce. Oh, my! It
was so good that I ate it for lunch! I actually made yummy sounds while I was
eating it. This is an easy, fool-proof, delicious dish that everyone is going
to enjoy, whether they are a fan of this cruciferous vegetable or not.
Roasted Cauliflower with Lemon-Parsley Dressing
From epicurious.com
1 head Melissa's cauliflower, cut into florets
Freshly ground black pepper
1 cup fresh flat-leaf parsley leaves
½ teaspoon finely grated
lemon zest
2 tablespoons fresh lemon juice
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.
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| Yep, it was that good. |
If you prefer your cauliflower in a smoother form, My Mother’s Cauliflower Soup is "soup"er good!
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