Preheat oven to 400°F and cut cauliflower into 1-inch florets. Toss florets with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Spread in a single layer with 1-inch gaps between pieces.
1 medium head cauliflower, 3 tablespoons olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper
Roast 18-22 minutes until edges turn golden brown and florets are crisp-tender. Check doneness by piercing with a fork—it should slide through easily without mushing. Remove from oven and let cool 10 minutes.
1 medium head cauliflower
Chop parsley, mint, tomatoes, cucumber, and green onions while cauliflower cools. Dice tomatoes and cucumber into ½-inch pieces and drain excess tomato juice. Chop herbs roughly.
2 medium tomatoes, 1 medium cucumber, 1.5 cups parsley, 0.5 cup mint, 3 pieces green onions
Transfer cooled cauliflower to a large mixing bowl. Add chopped vegetables and herbs. Drizzle with remaining 1 tablespoon olive oil and lemon juice.
1 medium head cauliflower, 2 medium tomatoes, 1 medium cucumber, 1.5 cups parsley, 0.5 cup mint, 3 pieces green onions, 0.25 cup lemon juice, 3 tablespoons olive oil
Toss everything gently until evenly coated. Taste and adjust salt if needed. Let rest 10 minutes before serving so flavors meld and lemon juice penetrates the cauliflower.
0.5 teaspoon salt, 0.25 cup lemon juice
