Step 1

Preheat your oven to 425 degrees F.

Step 2

Place cauliflower florets on a rimmed baking sheet. Drizzle with 2 tablespoons of the extra-virgin olive oil, and sprinkle with the oregano (1 teaspoon), garlic powder (1 teaspoon), and lemon zest. Toss together to coat each floret in the oil and seasoning (I used my hands for this).

Step 3

Roast at 425 degrees F for 25-30 minutes, tossing once halfway through to ensure even cooking, or until golden brown and softened.

Step 4

Transfer cauliflower to a plate or serving dish. Sprinkle with the crumbled feta (2 oz.), fresh herbs (2 tablespoons), squeeze on the lemon juice, and drizzle with the remaining olive oil (2 tablespoons). Serve.