Combine in a food processor until finely chopped:
- 1 cup parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Season:
- Kosher salt
- Black pepper
If making ahead, cover and chill for up to 4 hours.
Preheat oven to 425 F.
Toss together on a rimmed baking sheet and season:
- 2 pounds cauliflower florets
- 4 tablespoons olive oil
- Kosher salt
- Black pepper
Roast, tossing occasionally, until tender and golden brown (~25–30 minutes).
Toss cauliflower with dressing and top with lemon zest.
- Cauliflower
- Dressing
- 1/2 teaspoon lemon zest