Roasted Cauliflower with Shallots from The Washington Post

Roasting releases the sweetness hidden deep inside the cauliflower florets. 

Makes 4 servings. 

Ingredients
1 head cauliflower (about 1 1/2 pounds), cut into 3-inch florets
3/4 cup shallots, cut into thin slices
2 tablespoons olive oil
1 tablespoon water
freshly squeezed juice of 1 lemon (2 or 3 tablespoons)
salt
freshly ground black pepper
leaves from 1/4 bunch flat-leaf or curly parsley, chopped (1/4 cup)

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil or a silicon liner. 

Arrange the cauliflower florets and shallots on the baking sheet in a single layer, then sprinkle with the oil and water; toss to coat evenly. Roast for 30 minutes or until minutes or until the edges of the cauliflower and shallots have browned. 

Sprinkle the lemon juice over the top and season with salt and pepper to taste. Garnish with the parsley and serve hot. 

The Washington Post acknowledges that the recipe was adapted from Judy Zatsick, gardener at Green Spring Gardens in Alexandria.