Roasted Cauliflower with Parsley Sauce
- 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)
- Preheat the oven to 450F.
- 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.
cauliflower, extravirgin olive oil, kosher salt, freshly ground black pepper, parsley sauce
Taken from www.epicurious.com/recipes/food/views/roasted-cauliflower-with-parsley-sauce-377794 (may not work)