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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
Finely chop parsley. Peel and mince or grate garlic. Zest and quarter lemon (for 4, zest one lemon and quarter both).
In a small bowl, combine parsley, 3 TBSP olive oil (5 TBSP for 4), a pinch of garlic, a pinch of lemon zest, and lemon juice to taste. Season with salt and pepper; set aside.
If using cauliflower rice, skip boiling water!