Chicken with Caramelized Cauliflower and Green Olives

Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, combine cauliflower, 2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well mixed. Spread cauliflower in single layer on pan. Roast 20 to 25 minutes or until cauliflower is golden brown. While cauliflower roasts, in large bowl, combine chicken, lemon peel, 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Push cauliflower to one side of pan and arrange chicken in single layer on other side. Roast 10 minutes longer or until chicken just loses its pink color throughout. Meanwhile, in food processor with knife blade attached, pulse almonds until finely ground. Add olives and parsley and pulse until almost smooth. With machine running, add remaining 1 tablespoon oil until it's fully incorporated, scraping sides of bowl as needed. Add mixture to pan with hot chicken and cauliflower and stir until well combined. Transfer to serving plates and garnish with additional parsley.