Roasted Cauliflower with Lemon-Parsley Dressing

Sleeping while pregnant is way more complicated than I ever anticipated. There are the (multiple) trips to the bathroom each night. There is a whole host of extra pillows in bed, not just propping me up every which way, but also forming barriers between Ryan and me (True story. Love you Ry!). There are the random nights when pregnancy insomnia strikes and I'm tossing and turning, debating whether to get up and be productive or stay in my toasty bed (the warm bed always wins).
Don't get me wrong. I'm not complaining. My pregnancy "woes" are few and far between, and sleep disturbances are totally worth the end result...not to mention the years of sleep disturbance I have ahead of me! Okay but wait, I am complaining about one thing: stomach sleeping. I miss sleeping on my stomach more than anything else. Most people dream about that first glass of wine...I'm dreaming about that first night I sprawl on my stomach comfortably!
So yes, sleep during pregnancy is a little complicated. What isn't complicated is this cauliflower side dish! (How's that for a transition?!) Roasted cauliflower is tossed in a basic mixture of parsley, lemon juice, olive oil, and salt and pepper, all of which help transform the basic vegetable into something bright and interesting. I've already whipped this up as a side dish for dinner multiple times, and may never eat plain roasted cauliflower again!

One Year Ago: Chocolate Orange Buttermilk Scones and Slow Cooker Spicy Chicken Stew
Two Years Ago: Cake Batter Truffles 
Three Years Ago: Soft Gingersnaps with White Chocolate and Crockpot Chicken Wings
Four Years Ago: Cranberry Orange Nut Bread and Sweet Potato Chili

Roasted Cauliflower with Lemon-Parsley Dressing
from Bon Appetit November 2013

Ingredients:
-1 head of cauliflower, cut into florets
-6 tbsp olive oil, divided
-kosher salt, freshly ground pepper
-1 cup fresh flat-leaf parsley leaves
-1/2 tsp finely grated lemon zest
-2 tbsp fresh lemon juice

Directions:
1. Preheat oven to 425F. Toss cauliflower and 4 tbsp oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing occasionally, for 25-30 minutes until tender and golden brown.
2. While cauliflower is roasting, pulse parsley, lemon juice, and remaining 2 tbsp oil in a food processor until finely chopped. Season mixture with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest. Serve immediately.