I love roasted vegetables. From Brussels Sprouts to Parsnips, they are wonderful. One of my favorites is the very versatile Roasted Cauliflower.
This delicious side dish pairs beautifully with roasted anything – chicken, lamb, beef or salmon. If you have leftovers, toss them with pasta, a drizzle of fresh lemon juice and extra virgin olive oil and a sprinkle of Parmigiano-Reggiano.