Servings: 8

Uncooked cauliflower 2 head(s), medium Uncooked cauliflower 2 head(s), medium
Olive oil Olive oil
1 tsp Kosher salt 1 tsp Kosher salt
1 1/2 tsp Fresh parsley 1 ½ tsp Fresh parsley
1½ Tbsp, minced Lemon zest 1½ Tbsp, minced Lemon zest
1tsp Minced garlic 1tsp Minced garlic
1 tsp 1 tsp

Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).
Cut cauliflower into bite-size pieces; rinse in a colander and let dry. Place cauliflower in a large bowl and drizzle with oil; sprinkle with salt and toss thoroughly.
Spread florets evenly on prepared pans. Roast, stirring once halfway through, until well-browned, about 30 minutes. Toss cauliflower with parsley, lemon zest and garlic; serve. Yields about ⅔ cup per serving.