The longer you let this healthy, savory dish roast, the crunchier it will get. It's simply a mixture of cauliflower florets, cherry tomatoes, dill, lemon juice and olive oil; let them go 40 minutes if you prefer the cruciferous veggie more tender, or an hour if you want it lightly charred.
The refreshing lemon and dill will help cool the heat of spicy sauces such as arrabbiata
(which is made with chili peppers).
Get the recipe: Crispy Cauliflower with Tomatoes and Dill