Roasted Cauliflower with Sumac Lemon Dressing

1 head cauliflower, cut into florets (1)

2 Tbsp canola oil (30 mL)

¼ tsp salt (1 mL)

½ tsp pepper (2 mL)

1 cup fresh flat leaf parsley (250 mL)

2 Tbsp lemon juice (30 mL)

3 Tbsp canola oil (45 mL)

1 tsp sumac (5 mL)

2 tsp lemon zest (10 mL)
1. Preheat oven to 425°F (210°C). Line a baking sheet with parchment paper. Transfer cauliflower to the baking sheet. Toss with 2 Tbsp (30 mL) canola oil. Season with salt and pepper. Roast cauliflower, until tender and golden brown, about 15 minutes.
2. Meanwhile, pulse parsley, lemon juice, 3 Tbsp (45 mL) canola oil, and sumac in food processor.
3. Toss cauliflower with parsley mixture. Place in a serving bowl and garnish with lemon zest.

Nutritional Analysis