Roasted Cauliflower with Lemon Parsley Dressing
I love cauliflower and this recipe lets the roasted cauliflower be the star. Served on a bed of labneh or Greek yogurt and topped with a bright Lemon Parsley Dressing. This makes a great vegetarian entree or vegetable side dish.
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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