1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil, kosher salt, and black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until the edges are golden brown and the cauliflower is tender.
4. While the cauliflower roasts, prepare the honey and lemon dressing. In a small bowl, whisk together the honey, fresh lemon juice, lemon zest, and minced garlic until well combined.
5. Once the cauliflower is roasted, transfer it to a serving bowl. Drizzle the honey-lemon dressing over the hot cauliflower and gently toss to coat all the pieces.
6. Sprinkle with chopped parsley and toasted nuts if using, adding a fresh and crunchy finish.
7. Serve warm or at room temperature. This dish also tastes fantastic chilled, making it a versatile option for leftovers.

“I always remind myself of Mama Lou’s kitchen when I roast cauliflower this way—her hands moving with ease, turning simple ingredients into magic.”

The key is not to rush the roasting; those golden edges bring out a depth of flavor that’s worth the wait.