With its irresistible combination of flavors and textures, this Roasted Cauliflower recipe with Lemon Parsley Dressing on a bed of seasoned labneh is a simple masterpiece that deserves a spot on your table. Its modesty and elegance make it perfect for both weeknight dinners and special occasions. As you savor each bite, I attempt to transport to the memories of a Mediterranean gem, Cafe Turko, that graces the Fremont neighborhood of Seattle. This recipe pays homage to that inspiration while adding a twist—a zesty Lemon Parsley Dressing that crowns the delicious roasted cauliflower. This dressing isn't just a garnish; it's a symphony of taste that enhances the dish's balance, cutting through the richness of olive oil and labneh or yogurt. Let your taste buds embark on a journey through layers of flavor that are both familiar and new, all coming together to enhance that beautiful nutty flavor roasted cauliflower can create.
Elevate your cauliflower game with this mouthwatering Roasted Cauliflower dish! Infused with flavorful marinade and paired with zesty lemon parsley dressing, all on a bed of seasoned labneh, this recipe is a harmonious blend of textures and tastes that will have you coming back for seconds. Whether as a delightful side or a satisfying main course, this dish is sure to impress. Let's dive into the details!
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Ingredients
- Head of cauliflower, stem removed, sliced into ½ inch cauliflower florets (pieces)
Marinade:
- Garlic cloves, grated
- Za'tar
- Sea salt
- Black pepper
- Oregano
- Lemon zest
- Extra virgin olive oil
Dressing:
- Lemon juice (about a half of a lemon)
- Extra virgin olive oil
- Oregano
- Red pepper flake
- Salt
- Black pepper
- Fresh parsley (flat-leaf parsley is preferred)
See recipe card for quantities.
Instructions
- Preheat the oven to 425˚F (220˚C).
- While the oven preheats, combine all the marinade ingredients into a small bowl or mini food processor. Mix until well combined and set aside.
- Place the cauliflower pieces on a sheet pan and spread the marinade evenly over them. Gently toss to ensure even coating.
- Arrange the cauliflower "steaks" or pieces flat on a nonstick baking sheet in one even layer.
- Bake in the preheated oven for about 20 minutes, or until the bottom side of the cauliflower has turned a beautiful golden brown and the pieces are tender.
- While cauliflower bakes make the Lemon-parsley mixture. Add dressing ingredients to a small bowl and whisk or a mason jar with a tight fitting lid and shake to make the dressing.
- Spread labneh on a plate, season with salt and pepper. Lay roasted cauliflower pieces a top labneh, and drizzle with the lemon parsley dressing
Substitutions
- If you don't have Za'tar, you can also substitute it with a mixture of equal parts thyme, sesame seeds, and sumac.
- You can certainly adjust the amount of red pepper flakes based on your spice preference.
Variations
- Additionally, add a sprinkle of grated Parmesan cheese over the roasted cauliflower for a savory twist.
- Incorporate roasted pine nuts or chopped almonds for a delightful crunch.
- You can serve the roasted cauliflower hot and also at room temperature.
- Add a ½ cup of brown rice and some drained chickpeas to the bottom of a bowl make a perfect grain bowl.
Equipment
- Baking tray or Rimmed baking sheet or short sided baking dish
- Small mixing bowls
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crispy texture.
Top tip
When slicing the cauliflower into "steaks," make sure they are uniform in thickness and are similar sizes. This ensures even roasting and prevents some pieces from overcooking while others remain undercooked.
FAQ
While fresh cauliflower is recommended for the best texture and flavor, you can use frozen cauliflower if needed. Just make sure to thaw and drain it well before marinating and roasting.
Absolutely! You can use dairy-free yogurt or a plant-based labneh alternative to keep the dish vegan-friendly without compromising on taste.
Yes, you can prepare the dressing ahead of time and store it in an airtight container in the refrigerator. Just give it a good shake before drizzling it over the roasted cauliflower for a burst of fresh flavor.
Roasted Cauliflower with Lemon Parsley Dressing
Equipment
- 1 Oven
Ingredients
- 1 head cauliflower stem removed, sliced into ½ inch "steaks" or piece
Marinade:
- 2 cloves garlic grated
- 1 tablespoon Za'tar Thrive Market carries my favorite
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- ⅓ cup extra virgin olive oil
Dressing:
- Juice from ½ of a lemon about 1.5 tablespoons
- ¼ cup extra virgin olive oil
- ¼ teaspoon oregano
- ¼ teaspoon red pepper flake
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup chopped parsley
Instructions
- Preheat the oven to 425˚
- In a small bowl, add the remaining ingredients. Mix until combined.
- Place cauliflower on a sheet pan, spread marinade over pieces, and gently toss. Arrange cauliflower "steaks" or pieces flat on a nonstick baking sheet. Bake for 20 minutes until the bottom side of the cauliflower has become golden brown and the pieces are tender.
- Plate on a small bed of labneh or Greek yogurt and top with dressing. Serve warm or at room temp.
Video
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Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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