Roasted Cauliflower with Lemon-Parsley Dressing

good recipe as mentioned i doubled cauliflower portion and used the dressing for a single recipe and it was great.

• Anonymous

• Appledore, Devon

• 2/19/2023

very good-everyone loved it and wanted the recipe!

• Anonymous

• SF

• 11/17/2021

This was pretty good. Not terribly exciting but simple and appealing enough that people ate it.

• ellenrls

• Baltimore

• 8/28/2017

Loved this! I like texture in food so usually eat my cauliflower raw, or I roast it until just barely tender with a gremolata. This was a nice change -- roasted until just starting to char, had something else in the oven at 350 so 20 minutes at that temp and another 10 at the 425 -- and tossed when still warm with the dressing: had added a large clove of garlic and a tablespoon of sundried tomatoes to that with a healthy cup of parsley, the juice of half a lemon and probably closer to a full teaspoon of zest. Like everyone else I only used a few tablespoons of the dressing and look forward to using the rest on other things! Very pleased with it.

• argyle67

• Calgary, Alberta

• 2/5/2017

I thought I hated cauliflower until I made this. Just for fun, I added about 1/4-1/2 teaspoon each of garlic powder and coriander to the vinaigrette (I also subbed some persian-lime infused olive oil that I got in my christmas stocking for the plain olive oil). I completely agree with the reviewers who suggested not using all of the vinaigrette to the cauliflower; I tossed the remainder with some Trader Joe's 10-minute farro for an amazing grain dish. Will definitely be making this again!

• smepadil

• Little Rock, AR

• 1/19/2017

This was amazing! Let the cauliflower roast as long as possible - I thought the crunch over-roasted florets were the best. I had extra dressing - don't dump it all in at once or you might overwhelm the cauliflower.

• mtnmeye

• Denver

• 4/1/2016

Easy and delicious! Nice way to elevate cauliflower and it adds a splash of color too.

• laholladay

• Howell, MI

• 6/23/2015

I make this for Thanksgiving. It is so simple and tasty. Does not get lost on the plate of many different foods. I will definitely make it again.

• nancelaine

• new tork

• 10/20/2014

We have added this recipe to our regular repertoire since it was published. Very easy and tasty!

• howards83

• Salt Lake City, UT

• 4/30/2014

Love this recipe, so easy and just melts in your mouth delicious!!

• juniperbro

• San Francisco, CA

• 3/25/2014

Wonderful and so simple. I served this with a complicated menu on Christmas Eve which worked well because it is simple and if it stays in the oven 10 or so minutes longer, it is no big deal. Now I've made it several times. A bit of freshly ground park makes it over the top. Want more color? Add broccoli. Just don't forget the dressing or to keep string while roasting.

• kqig

• San Francisco Bay Area

• 1/7/2014

I will definitely put more lemon next time and add some garlic too. It is a nice side dish.

• Natapouette

• 1/7/2014

So good. I loved the addition of using the tender leaves. I halved and sliced the remaining stalk (end trimmed of course) and roasted it as well, and that was delicious. I mixed in only half the parsley, to taste.

• lschmidt

• Portland, OR

• 1/7/2014

Easy and quite good! Be sure to toss the cauliflower at least once during roasting or pieces tend to burn. We also line the roasting pan with tin foil which makes it an easy cleanup and doesn't detract from the taste.

• judyjacobi

• Marblehead, MA

• 1/4/2014

This is a keeper. I don't care for cauliflower. At all. But this recipe made it tolerable, practially delicious. And so easy and relatively healthy.

• grazianolinda

• Hanover Park, IL

• 12/11/2013