1 Med head cauliflower, cut into florets (about 6 cup)
4 Tbsp olive oil, divided
¼ cup minced fresh parsley
1 Tbsp minced fresh rosemary
1 Tbsp minced fresh thyme
1 tsp grated lemon zest
2 Tbsp lemon juice
½ tsp salt
¼ tsp crushed red pepper flakes
INSTRUCTIONS
1. Preheat oven to 425°F. 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.
2. 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.
