Say hello to my new favorite way of cooking cauliflower, courtesy of Bon Appetit! The cauliflower is sliced into planks and crumbles, roasted until super browned and crispy, drizzled with a tangy lemon-caper-olive oil vinaigrette, then showered with parm. So much flavor! Tonight I served it alongside roasted sustainable sea bass and zucchini (with extra lemon caper dressing of course!).

The star of tonight’s dinner was definitely the fries!! Hoooooly moly were they tasty (nice and crispy, but incredibly fluffy inside — and covered in Old Bay seasoning). Also delicious: lemony roasted white fish and my favorite asparagus pesto. Yum!

I topped a few salmon filets with leftover arugula pesto, and roasted them alongside halved zucchini sprinkled with parm. On the side, a big patch of farro mixed with grape tomatoes, fresh mozz, olive oil, salt, red pepper flakes, and balsamic.