1 1/4 hours 15 min prep

1 head cauliflower, approximately 1 3/4 lb
1 tbs olive oil
kosher salt
fresh ground pepper
2 green onions, sliced
2 tbs fresh parsley, chopped
2 tsp grated orange zest
4 lemon wedges

1 head cauliflower, approximately 1 3/4 lb 1 tbs olive oil 2 green onions, sliced 2 tbs fresh parsley, chopped 2 tsp grated orange zest 4 lemon wedges

1. Core and cut the cauliflower into uniform-sized florets.
2. Place the florets in a large bowl, add cold water to cover and let stand for 20 or 30 minutes, drain.
3. Preheat over to 400 degrees
4. Spray 9x13 inch baking dish with non-stick cooking spray and arrange the florets in a single layer in the dish.
5. Drizzle with olive oil, season with salt and pepper and toss to coat.
6. Bake until tender and lightly browned, about 30 minutes, stirring and rearranging every 10 minutes.
7. On a cutting board, combine the green onion, parsley and orange zest and finely chop together.
8. Remove the cauliflower from over and sprinkle evenly with onion mixture.
9. Spoon the cauliflower into a warmed serving dish and garnish with lemon wedges.
10. Serve immediately.