Do you have a go-to vegetable dish? I have a few, but as we’re easing out of cooler weather, I’m still roasting up lots of veggies in the kitchen. Roasted cauliflower is one of my favorites – I just love how a stint in the oven brings out smoky flavor, crisps the edges, and renders the cauliflower tender and delicious. And, since cauliflower takes on other flavors beautifully, you can play with seasonings adding zesty garlic, a bit of spice, dried fruit, briny olives, or fragrant herbs.
For this recipe, I stuck to the classic flavors of lemon and parsley, and the results were a fantastic side dish!
Roasted Cauliflower Salad with Lemon and Parsley
serves 4 as a side
1 head cauliflower, washed, cored, and sliced into 1/2 inch thick florets
2 tablespoons olive oil
1/2 teaspoon sea salt
zest of 1 lemon
1/3 cup parsley, minced
3 tablespoons fresh-squeezed lemon juice
Preheat the oven to 400 degrees. Spread the cauliflower florets out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt and lemon zest.
Roast the cauliflower for 10 minutes, flip, and roast for another 10 – 15 minutes, or until the cauliflower is soft and the edges are a light golden brown. Remove from baking sheet and set aside to cool.
Check salt levels, toss with lemon juice and parsley, and serve.
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