Toss cauliflower with 2 tablespoons of the olive oil and then transfer to a baking dish, arranging in a single layer and not squeezing it in too much.
Roast for 25 minutes or until fork tender, turning once through cooking.
Meanwhile, blend together the remaining 4 tablespoons of olive oil, salt, pepper, parsley, lemon zest and lemon juice either by hand or in a small food processor. Pulse until parsley is coarsely chopped and mixture has emulsified.
At 25 minutes, toss the cauliflower with lemon dressing and shredded cheese. Return to the oven for 5 minutes, or until cheese has melted. Serve hot.
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Notes
Store in an airtight container in the refrigerator for up to 5 days.