Cauliflower Roast With A Nod To Ina

• 1 medium sized head of cauliflower, broken into flowerets of equal size - about the size of a large grape
• 5 tablespoons good olive oil
• 1/4 to 1/2 teaspoons dried and crushed red pepper flakes
• salt and pepper - large pinches of each
• zest of half a lemon
• juice of half a lemon
• 3/4 cup chopped and toasted almonds
• 1/2 cup shaved or grated parmesan cheese

1. Preheat the oven to 425 degrees. Place the cauliflower flowerets on a large baking sheet pan and spread so you have one layer. Drizzle the olive oil over the flowerets, and then sprinkle on the crushed red pepper, the salt, and the pepper. Use your hands to thoroughly mix the ingredients. Place in the oven.
2. Meanwhile, assemble your other ingredients. After about 10-15 minutes, turn the cauliflower with a large spatula so you get an even roast on all sides.
3. Allow the cauliflower to roast for a total of about 25 to 30 minutes, depending on how brown you like your cauliflower. Pull from the oven, and immediately add the rest of the ingredients. Toss thoroughly, and serve with additional lemon wedges or an aioli if desired.

cauliflower, olive oil, red pepper, salt, zest of half a lemon, lemon, almonds, parmesan cheese

Taken from food52.com/recipes/14713-cauliflower-roast-with-a-nod-to-ina (may not work)