Ingredients:
1 Cauliflower, cut into bite size florets
3 to 4 tablespoons extra-virgin olive oil plus extra for drizzling
Sea salt and freshly cracked black pepper
1/2 lemon,zested
1 handful fresh parsley roughly chopped
1 Jalapeño seeded and thinly sliced
Directions:
Preheat the oven to 425°F (220°C). Spread the cauliflower on a baking sheet
Drizzle the cauliflower with the oil, season generously with salt and pepper, and toss to coat. Roast the cauliflower, tossing the florets halfway through, until deeply golden and crisp, 30 to 35 minutes total
Toss the cauliflower with the parsley, jalapeño, and sliced lemon zest. Squeeze the mixture with the lemon half and drizzle it with more oil. Gently toss to coat everything with the oil and lemon and sprinkle salt
