Preheat oven to 400°F and line a baking sheet with parchment. The parchment is optional but I find it helpful to avoid unnecessary clean up.
Cut the stem out of the head of cauliflower and then cut into florets.
Transfer to a large bowl and add rosemary, thyme, lemon zest, a large pinch of salt, a few cracks of black pepper and olive oil. Toss to coat. The easiest way to see if there is enough salt, is to inspect it. Pick up a piece of cauliflower. You should see some visible granule of kosher salt on the surface. If not, add a bit more.
Spread out on the baking sheet and bake in preheated oven until the cauliflower is tender and there are some nice browned edges. You can always finish under the broiler if you want more char.
Keyword easy side dish, roasted vegetables, vegetarian
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