Cooking Instructions:

• Step 1: Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture.
• Step 2: Rinse the cauliflower under cold water and remove the leaves. Cut the cauliflower into bite-sized florets, ensuring they are roughly the same size for even cooking.
• Step 3: In a large mixing bowl, toss the cauliflower florets with a generous drizzle of extra-virgin olive oil. Sprinkle with sea salt and freshly ground black pepper. Make sure each floret is well-coated to ensure maximum flavor.
• Step 4: Spread the seasoned cauliflower in a single layer on the baking sheet. Roast for about 25-30 minutes, or until the edges are golden brown and the florets are tender. Halfway through, give them a stir to ensure even roasting.
• Step 5: Once roasted, remove the cauliflower from the oven. Immediately sprinkle with lemon zest and toss in the chopped parsley. Finally, finish with a generous shower of grated Parmesan cheese while the cauliflower is still warm, allowing it to melt slightly.