Hirsheimer & Hamilton
A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Recipe information
Total Time
35 minutes
Yield
4 Servings
Ingredients
1
head cauliflower (about 2 lb.), cut into florets, including tender leaves
6
tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1
cup fresh flat-leaf parsley leaves
1
/2 teaspoon finely grated lemon zest
2
tablespoons fresh lemon juice
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Preparation
Step 1
Preheat oven to 425°. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.
Step 2
Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. 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.
Step 3
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.
Nutrition Per Serving
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