If you haven’t discovered this in your kitchen yet, roasting is magic when it comes to transforming vegetables. It both mellows and enriches flavors and our kids will devour any vegetable once it is roasted. Roasted cauliflower (or “white broccoli”, as our daughter likes to refer to it) is a favorite on our dinner table. This version, with a vibrant and fresh dressing, is just the thing to brighten up your meal.
Roasted Cauliflower with Lemon, Herb, & Pine Nut Dressing
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 head cauliflower, cut into bite sized pieces
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 lemon, zested and juiced
- 1 cup loosely packed parlsey, finely chopped
- 1 tablespoon red wine vinegar
- ¼ cup pine nuts, toasted
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment.
- Place cut cauliflower on prepared pan. Drizzle with two tablespoons olive oil, tossing to coat. Season with salt and pepper. Bake in preheated oven for about 20-25 minutes, stirring once, until tender and golden brown in spots. Remove from oven.
- Meanwhile, whisk together 2 tablespoons olive oil, lemon zest and juice, parsley, red wine vinegar, and pine nuts until well combined. Season with salt and pepper, to taste. Spoon over roasted cauliflower and serve.
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