Place the cauliflower florets in a large sauté pan, roasting pan or rimmed baking sheet. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the pan in the oven and cook for 20 to 25 minutes, stirring occasionally to ensure even roasting.
Remove the pan from the oven and sprinkle with Parmesan. Garnish with chopped chives and serve immediately while still warm.
If you have a misto spritzer, you might wish to spritz the cauliflower with olive oil rather than drizzling.