Preheat oven to 400 degrees F (205 degrees C).
In a large bowl stir together Italian Flat-Leaf Parsley (1/3 cup), Olive Oil (3 tablespoon), Garlic (1 clove), zest of the Lemon (1), and Kosher Salt (1/4 teaspoon). Set aside.
Remove outer leaves from Cauliflower (1) and cut the head into quarters. Easily core the cauliflower by cutting it out of each quarter, allowing any remaining leaves and stem to come away with it.
Break or cut the cauliflower into large bite-size pieces. Toss cauliflower with remaining Olive Oil (1 tablespoon) and Coarse Black Pepper (to taste). Spread out evenly on a large baking tray.
Roast in the oven for about 30 minutes, turning once, allowing the bottom edges to become golden and caramelized.
Remove from oven and add to the bowl of Gremolata along with the Parmesan Cheese (1/4 cup). Toss to coat evenly and season with Kosher Salt (to taste) and Coarse Black Pepper (to taste). Serve immediately.