Ingredients
1 medium head cauliflower, cut into florets (about 6 cups)4 tablespoons olive oil, divided1/4 cup minced fresh parsley1 tablespoon minced fresh rosemary1 tablespoon minced fresh thyme1 teaspoon grated lemon zest2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes
Preparation
Preheat oven to 425°. Place cauliflower in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and toss to coat. Roast 20-25 minutes or until golden brown and tender, stirring occasionally.
In a small bowl, combine remaining ingredients; stir in remaining oil. Transfer cauliflower to a large bowl; drizzle with herb mixture and toss to combine.
