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Roasted Cauliflower with Lemon Parsley Dressing

From: bonapetit.com

1 head cauliflower (about 2 lb.), cut into florets, including 
 tender leaves
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 cupfresh flat-leaf parsley leaves
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice

Preheat oven to 425°. Toss cauliflower and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and golden brown, 25–30 minutes.

Meanwhile, pulse parsley, lemon juice, and remaining 2 Tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest.

Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.