Chef Nancy, from the Gracious Gourmet in Bridgewater, shares one of her favorite side dishes: roasted cauliflower. 

1 head of cauliflower (about 2 pounds or slightly less), broken into small florets
1/2 cup The Gracious Gourmet Hatch Chile Pesto (or substitute an equal amount of drained tomato salsa)
1/4 cup olive oil
1 tablespoon lemon juice
1 tsp salt
¼ tsp black pepper

Procedure:

Preheat oven to 425 degrees F. 

Combine cauliflower and The Gracious Gourmet Hatch Chile Pesto (or an equal amount of drained tomato salsa) and spread on a baking sheet. Roast for 25-30 minutes until nicely browned all over, stirring occasionally so that the browning is even. 

Pour the cauliflower into a bowl and toss with olive oil, lemon juice, salt and pepper.

Serve hot or at room temperature as a vegetable accompaniment to all meats, poultry and fish.

Serves four as a side dish.

For more from Chef Nancy, click here.