By David Cohen

This tangy roasted cauliflower is a favorite at East Warren Community Market and here’s how they do it? Preheat your oven to 425 degrees and cut your cauliflower into individual florets. Make the dressing by combining 4 tablespoons of olive oil, the juice of one lemon, 1 teaspoon of turmeric and a large pinch each of salt and pepper.

Toss thoroughly with the cauliflower and a thinly sliced lemon and spread out in a single layer on parchment-lined cookie sheets or in a roasting pan if you don’t mind scrubbing. Roast for 25 to 30 minutes or until the cauliflower starts to brown. Salt and pepper to taste and serve hot or cold.

I recommend a double batch as it makes for great leftovers.