Roasting vegetables is a sure-fire way to extract flavor and elevate nearly any vegetable. Throw down your favorite veggie, some olive oil, kosher salt and freshly ground pepper and roast at a high heat for a crowd pleasing side.  You can never go wrong with basics like  asparagus, sweet potato, squash, carrots or brussel sprouts. But, sometimes the basics can get a little boring.  My sister in law, Devora, inspired me to think outside of the box and roast different veggies like fennel and artichoke hearts. I found that squeezing fresh lemon juice on the veggies just as they come out of the oven adds a bright citrusy freshness. The lemon-parsley dressing in this recipe takes that concept to a whole new level. The dressing really pumps up the flavor and enhances the delicious roasted cauliflower in the best way.  Don’t bank on adding the leftovers to tomorrow’s salad— there won’t be any.

Roasted Cauliflower with Lemon-Parsley Dressing

Adapted from Bon Appetit

1 head cauliflower

6 tbsp olive oil

kosher salt

freshly ground pepper

1 cup fresh flat-leaf parsley

1/2 tsp lemon zest

2 tbsp fresh lemon juice

Preheat oven to 425. Toss the cauliflower with 4 tbsp of olive oil and season with salt and pepper.  Put the cauliflower on a cookie sheet and roast for 35 minutes, tossing occasionally. Pulse the parsley, lemon juice, and remaining 2 tbsp of oil in a food processor until very finely chopped and season with salt and pepper. Toss cauliflower with lemon-parsley mixture and sprinkle lemon zest on top.