Cauliflower with Orange Zest and Green Onion

From Essentials of Healthful Cooking - Williams Sonoma

This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside.  Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish.  A squeeze of lemon at the table heightens the flavors.

Cauliflower is an excellent source of vitamin C and potassium.

Ingredients: 
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
        I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges

Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover.  Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish.  Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper.  Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture.  Garnish with lemon wedges.

Serve at once!