Preheat oven to 425°F; chop cauliflower into 1-inch pieces, spread on a sheet pan, drizzle with 2 tbsp oil + season with salt/pep; roast 10 min, then flip + roast 5-10 min more til browned + tender

Meanwhile, wash + dry parsley; remove stems, roughly chop + set aside; heat a skillet over med + add 2-4 tbsp butter; cook butter while stirring til browned, 2-3 min; allow butter to cool slightly, whisk in parsley, ½ squeezed lemon + salt/pep

Boil a large pot of unsalted water + gently loosen fusilli; boil 2-3 min until al dente, then drain; toss pasta with brown butter sauce

Divide pasta between 2 bowls + top with roasted cauli౼that looks so good!