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Epicurious

Roasted Cauliflower with Parsley Sauce

Cauliflower can be a little bland on its own, but blasting the florets in a hot oven concentrates their natural sweetness and transforms the lily-white vegetable to a crisp caramel-brown. Tossing the roasted cauliflower with emerald green parsley sauce brightens the charred flavor. This is a universal side that goes with everything.

Recipe information

  • Yield

    serves 6

Ingredients

1 head cauliflower (2 to 3 pounds), cut into florets
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup Parsley Sauce (page 239)

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Put the cauliflower in a mixing bowl and toss with the oil, salt, and pepper. Spread the cauliflower out on a baking sheet. Roast, shaking the pan halfway through cooking, until tender and slightly charred, 40 to 45 minutes. Return the cauliflower to the bowl and toss with the parsley sauce to coat evenly. Serve hot.

Michael's Genuine Food
TagsCauliflowerVegetableParsleyHerbs & SpicesAnchovyFishSeafoodSideDinnerGluten FreeEasyRoastCookbooks
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