Roasted Cauliflower with Lemon-Parsley Dressing
['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']
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.
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