Lunch: Roasted Cauliflower with Lemon-Parsley Dressing

Recipe by Dawn Perry This side dish is equally good with steak, broiled fish, or seared lamb chops.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Roasted Cauliflower with Lemon-Parsley Dressing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cup fresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Instructions

Preheat oven to 425 °F. Toss cauliflower and 4 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25 –30 minutes.
Meanwhile, pulse parsley, lemon juice, and remaining 2 tablespoons oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.

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