Roasted Cauliflower with Goat Cheese and Walnuts

This is my version of a NY Times Cooking recipe by Colu Henry. It’s a quick, vegetarian weeknight dinner. Serve it over rice or farro.

• 1 head of cauliflower, separated into florets

• 3 T olive oil

• 1⁄4 t red pepper flakes

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 1⁄4 t smoked paprika

• 1⁄3 c chopped walnuts

• 4 oz goat cheese, crumbled

• 1⁄2 c chopped green or black olives

• 2 T prepared pesto (optional)

• 3 T chopped parsley

• 2 T chopped basil

• 1⁄2 a lemon

Preheat oven to 425 degrees. On a sheet pan, toss cauliflower florets with the olive oil, red pepper flakes, salt, black pepper, and smoked paprika. Spread the mixture out and roast until browned and crisp, about 25 minutes.

Toast the walnuts in a small skillet until lightly browned, 4 minutes.

Remove cauliflower from the oven. In a large bowl, toss cauliflower with walnuts, goat cheese, olives, pesto, parsley, and basil. Taste for salt, adding more if needed. Squeeze the lemon over the dish and serve.