|Roasted Cauliflower with Lemon-Parsley Dressing|
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-1 head of cauliflower, cut into florets
-6 tbsp olive oil, divided
-kosher salt, freshly ground pepper
-1 cup fresh flat-leaf parsley leaves
-1/2 tsp finely grated lemon zest
-2 tbsp fresh lemon juice
1. Preheat oven to 425F. Toss cauliflower and 4 tbsp oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing occasionally, for 25-30 minutes until tender and golden brown.
2. While cauliflower is roasting, pulse parsley, lemon juice, and remaining 2 tbsp oil in a food processor until finely chopped. Season mixture with salt and pepper. Toss cauliflower with lemon-parsley mixture and top with lemon zest. Serve immediately.