Categories: Sides

Ingredients

• 2 large heads cauliflower
• 1 tsp grated lemon zest
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 2 1/2 tsp kosher salt
• 1 cup fresh parsley
• 1/2 cup toasted pine nuts
• 2 oz. shaved Parmesan
• Olive oil, for drizzling

Directions

1. Core cauliflower and cut into 1/2-inch-thick “steaks.” Cook in a steamer basket over boiling water, covered, until tender, 30-40 minutes. Transfer to a large bowl and let cool 15 minutes. Whisk lemon zest, lemon juice, olive oil and kosher salt; drizzle over cauliflower and toss. Let stand 10 minutes. Add parsley, pine nuts, and parmesan; toss. Drizzle with olive oil.

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