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Trying to eat more veggies but getting bored with plain ole roasting with olive oil, S and P? This simple side dish (or meal if you put a bird on it!) easily elevates your produce to restaurant level worthy eats with fresh herbs, tart lemon and zippy capers.
Plus, cauliflower is loaded with anti-inflammatory nutrients, a delicious way to keep your inflammation down during the holiday season.
4 servings as a side dish
1 head cauliflower, cut into stemmed florets (about 4 cups)
Sea salt and freshly ground black pepper
Juice of one lemon
Zest of one lemon
1 teaspoon crushed red pepper flakes
1/4 cup chopped parsley