From epicurious.com
1 head Melissa's cauliflower, cut into florets
6 tablespoons olive oil, divided
Freshly ground black pepper
1 cup fresh flat-leaf parsley leaves
½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Preheat oven to 425°F. Toss cauliflower and 4 tablespoons 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 tablespoons 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.
DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.