Roasted Cauliflower with Lemon-Parsley Dressing

1 head cauliflower (about 2 lbs), cut into florets

6 Tbsp olive oil, divided

Kosher salt, freshly ground pepper

1 cup fresh flat parsley

1/2 tsp finely grated lemon zest

2 Tbsp fresh lemon juice

Preheat your oven to 425 degrees.  

Toss the cauliflower and 4 Tbsp olive 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.