Roasted Cauliflower with feta, almonds, olives

from Libby DeVoe from the NYT https://cooking.nytimes.com/recipes/1019657-roasted-cauliflower-with-feta-almonds-and-olives (you need a membership to access the link)

Ingredients

• 1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
• 3 tablespoons olive oil
• Kosher salt and black pepper
• Pinch of red-pepper flakes (optional)
• 1/4 cup roughly chopped almonds
• ⅓ heaping cup/about 2 ounces crumbled feta
• 1/2 cup pitted and roughly chopped green olives
• 2 tablespoons finely chopped Italian parsley
• 1/2 lemon, to taste
• Flaky salt (optional)

Preparation

1. Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
2. Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
3. Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.