Ingredients

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

Instructions

1. 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.
2. 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.
3. DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.