Preheat oven to 450°F. Place cauliflower, in large bowl. Add the coconut oil, rosemary, and

thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on

baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature

to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large

serving bowl, and add the fresh parsley and lemon juice. Toss to mix, and serve.