Preheat your oven to 425°F (220°C).
Rinse the cauliflower under cold water and pat it dry. Remove the leaves and stem, then cut into evenly sized florets.
In a mixing bowl, combine cauliflower florets with olive oil, sea salt, and black pepper. Toss until well-coated.
Spread the seasoned cauliflower in a single layer on a baking sheet and roast for about 25-30 minutes, flipping halfway through.
Once roasted, transfer the cauliflower to a serving dish and sprinkle with lemon zest, chopped parsley, and grated Parmesan cheese.
