Ingredients

• 1 small bunch flat leaf parsley , stems discarded
• 1 small bunch cilantro , stems discarded
• 2 serranos peppers
• 2 cloves garlic
• 0.33 cups extra-virgin olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoons ground cumin
• 1 , 2 pound
• 1 tablespoon olive oil
• 0.25 teaspoons salt
• 0.13 teaspoons ground black pepper

Instructions

1. 1 Combine parsley, cilantro, serrano peppers, garlic, 1/3 cup extra-virgin olive oil, lemon juice, and cumin in a blender. Pulse until smooth. Set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
3. 3 Place cauliflower florets in a large bowl. Add 1 tablespoon olive olive oil, salt, and pepper. Toss to combine. Spread seasoned cauliflower on the baking sheet in a single layer.
4. 4 Roast in the preheated oven until tender with a bite, about 25 to 30 minutes.
5. 5 Divide cauliflower between plates and serve with zhug sauce for dipping.

Nutrition per serving