Description
A nod to the merging of winter and spring, this roasted cauliflower is a hearty yet bright side dish that pairs perfectly with a piece of grilled fish or roasted chicken.
Ingredients
Scale
- 1 medium to large head of cauliflower
- 1/4 cup + 1 Tbsp olive oil, divided
- Zest and Juice of half a large lemon
- 1/4 cup packed fresh basil
- 2 Tbsp chopped chives
- 2 Tbsp fresh mint leaves
- 1/8 tsp salt, divided
- Freshly ground pepper
Instructions
- Preheat oven to 400 F. Slice cauliflower length-wise into 1-2 inch thick steaks. Each head can usually create 2-3 steaks. the edges will crumble and you can keep large florets for roasting as well.
- Place steaks plus any extra florets on a baking sheet. Be sure not to crowd pieces or they will steam instead of roast. Use 2 sheets if you need to. Brush cauliflower with 1 Tbsp olive oil. Sprinkle with about 1/8 tsp salt and then add freshly ground pepper to your preference. Put in oven and roast for 25 minutes, until edges become browned and crispy.
- To make the dressing, blend remaining oil, salt, herbs, lemon, and zest in a high speed blender. When califlower is done, move to a serving platter and drizzle dressing over steaks and extra florets. Top with additional chopped fresh herbs, if desired.
Notes
You can make dressing ahead of time and store in fridge for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 90
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 13
- Carbohydrates: 9
- Fiber: 3
- Protein: 3