⅓ cup olive oil, plus 3 tablespoons for the cauliflower
½ cup fresh grated Parmesan
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
Juice of 1 lemon
1 cup croutons
¼ cup toasted pine nuts
¼ cup fresh parsley, chopped
Salt and ground black pepper
Directions
Preheat oven to 425 degrees F. Place the cauliflower florets on the baking sheet then drizzle with 3 tablespoons of the olive oil. Toss to coat then season with salt. Roast for 35-40 minutes, or until browned and tender. Let cool.
Make the dressing. Whisk together the yogurt, remaining ⅓ cup of olive oil, Parmesan, Worcestershire, dijon and lemon juice. Toss with the cauliflower, croutons, pine nuts and parsley. Season with salt and pepper to taste.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/10/28/roasted-cauliflower-caesar-salad/