Side Dishes

April 24, 2021

Roasted Cauliflower with Lemon Parsley Dressing

My lovely wife used to work across the street from this amazing Mediterranean restaurant named Cafe Turko. They used to have a dish on their menu that inspired this recipe. I wanted to add another layer of flavor so I created the dressing to place on top. This dressing pairs beautifully with the roast cauliflower and cuts the fat from the olive oil and labneh or yogurt making this dish balanced and packed with flavor.

Roasted Cauliflower with Lemon Parsely Dressing

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.

Prep:
5
min
cook:
20
min
total:
25
min
Ingredients

1 head cauliflower, stem removed, sliced into 1/2 inch "steaks" or piece

Marinade:
2 cloves garlic, grated
1 tablespoon Za'tar (Thrive Market carries my favorite)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1/3 cup extra virgin olive oil.

Dressing:
Juice from 1/2 of a lemon (about 1.5 tablespoons)
1/4 cup extra virgin olive oil
1/4 teaspoon oregano
1/4 teaspoon red pepper flake
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 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.

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