Best 2 Roasted Cauliflower With Lemon Parsley Dressing Recipes
Embark on a culinary journey with our tantalizing Roasted Cauliflower with Lemon-Parsley Dressing, a symphony of flavors that will delight your taste buds. This vibrant dish showcases the versatility of cauliflower, transforming it from a humble vegetable into a culinary masterpiece. Roasted to perfection, the cauliflower florets caramelize, developing a slightly charred exterior and a tender, succulent interior that melts in your mouth. The accompanying lemon-parsley dressing adds a burst of brightness, with its tangy citrus notes and the herbaceous aroma of parsley, creating a perfect balance of flavors. This recipe is not only a treat for your taste buds but also a feast for the eyes, with its vibrant colors and elegant presentation. It's an ideal side dish for a variety of main courses, or it can be enjoyed as a light main course on its own. Additionally, we've included a collection of complementary recipes to enhance your culinary experience: a zesty Lemon-Parsley Vinaigrette for a refreshing salad dressing, a creamy Lemon-Parsley Butter for grilled fish or chicken, and a vibrant Lemon-Parsley Pesto for a flavorful pasta sauce. With these recipes, you'll have a treasure trove of lemon-parsley-inspired dishes to tantalize your taste buds.
Let's cook with our recipes!
ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves four to six, with some sauce left over
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
- Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
- Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams
ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPEÑO
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various flavors over the years, brightening the dish and spicing things up. The truth is, Jivan prefers the tried-and-true classic: EVOO, sea salt, and pepper. But for the grown-ups in my life, I've come up with this parsley, lemon zest, caper, and jalapeño combo. Just toss it with the cauliflower when it comes out of the oven-and don't forget to put some plain florets aside for the little ones.
Provided by Athena Calderone
Categories Side Cauliflower Lemon Capers Winter Jalapeño Parsley Vegetarian Vegan Wheat/Gluten-Free Quick and Healthy Quick & Easy
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet in a single layer. Drizzle with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until they are deep golden and crispy, 30 to 35 minutes total.
- While the cauliflower is roasting, use a vegetable peeler to peel 3 strips of zest from the lemon. Cut each strip crosswise into very thin slices. Cut the lemon in half, reserving one half and storing the other for another use.
- Transfer the roasted cauliflower to a serving bowl. Top it with the parsley, capers, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Toss to coat all of the ingredients, and sprinkle with a pinch or two of the flaky salt.
Tips:
- Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly closed florets. Avoid heads with brown or yellow spots, as these are signs of spoilage.
- Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a slightly crispy exterior.
- Use a variety of seasonings: Roasted cauliflower can be seasoned with a variety of herbs and spices, such as garlic, paprika, cumin, or thyme. You can also add a splash of lemon juice or vinegar for a brighter flavor.
- Make a flavorful dressing: A simple dressing made with olive oil, lemon juice, and fresh parsley is a great way to add extra flavor to roasted cauliflower. You can also add other ingredients to the dressing, such as chopped nuts, seeds, or crumbled cheese.
- Serve roasted cauliflower as a side dish or main course: Roasted cauliflower is a versatile dish that can be served as a side dish or main course. It is also a great addition to salads, soups, and stews.
Conclusion:
Roasted cauliflower is a delicious and healthy dish that can be enjoyed in a variety of ways. It is a great way to add more vegetables to your diet and it is also a good source of vitamins and minerals. With so many different ways to season and serve roasted cauliflower, there is sure to be a recipe that everyone will enjoy.
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