1 head cauliflower, cut into stemmed florets (about 4 cups)

Olive oil

Kosher salt and freshly ground black pepper

2tablespoons lemon juice

1teaspoon honey

Zest of one lemon

1teaspoon crushed red pepper flakes

2tablespoons finely chopped parsley

 

Pre-heat the oven to 450°F. In a large bowl, toss the florets with a tablespoon or so of the olive oil, and season generously with salt and pepper. Grease a jelly roll-style cookie sheet (or shallow roasting pan) with a bit more olive oil. Spread the florets out in one layer on the prepared pan.  Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown – even black – in most spots. Trust me.

In the meantime, whisk together the lemon juice, honey and a pinch of salt in a small bowl. Whisk in a tablespoon of oil and set aside.  Once the cauliflower is roasted to your liking, remove the pan from the oven and place the cooked cauliflower in a large bowl. Toss with the lemon zest, crushed red pepper, parsley and a pinch of salt. Add the dressing. Mix well, taste and adjust for seasonings, and serve warm or at room temperature.