Spicy Roasted Cauliflower With Lemon

• 1 head cauliflower, cut into stemmed florets (about 4 cups)
• Olive oi
• Kosher salt and freshly ground black pepper
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Zest of one lemon
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons finely chopped parsley

1. Pre-heat the oven to 450u0b0F. 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.
2. Roast the cauliflower for 30-45 minutes, until it is cooked through and dark brown - even black - in most spots. Trust me.
3. 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.
4. 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.

cauliflower, olive oi, kosher salt, lemon juice, honey, lemon, red pepper, parsley

Taken from food52.com/recipes/7009-spicy-roasted-cauliflower-with-lemon (may not work)