Roasted Cauliflower with Lemon-Parsley Dressing



1 head Melissa's cauliflower, cut into florets

6 tablespoons olive oil, divided

Kosher salt

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.