Roasted Cauliflower with Lemon Parsley

“Cauliflower is the new kale.”
-Me

our inspiration
Epicurious

our comments
The first time Bill fixed this, I told him he could serve it every night. Every. Night. The lemon gives it a bright flavor that makes it fit with everything. Every. Thing. It was perfect with the standing rib roast we enjoyed with bestest NC friends on the day after Thanksgiving 2014.

ingredients
1 two-pound head of cauliflower cut into florets
4 tbsp olive oil
salt/pepper
1 cup flat-leaf parsley
1/2 tsp lemon zest
2 tbsp lemon juice

directions
Preheat oven to 425°.

On a rimmed baking sheet, toss cauliflower with 2 tbsp olive oil. Season with salt and pepper. Roast, stirring occasionally, until tender and brown. About 30 minutes.

While roasting, chop parsley by hand or with food processor/hand blender. Add lemon juice and remaining 2 tbsp olive oil. Season with salt and pepper.

When cauliflower is roasted to perfection, toss with lemon-parsley and top with lemon zest.