can never have too many lemon vegetable recipes. also good with broccoli (either mixed in or alone).more
head cauliflower (about 2 lb.), cut into florets, including tender leaves
tablespoons olive oil, divided
Kosher salt, freshly ground pepper
cup fresh flat-leaf parsley leaves
teaspoon finely grated lemon zest
tablespoons fresh lemon juice
Preheat oven to 425°. Toss cauliflower and 4 Tbsp. 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. DO AHEAD: Lemon-parsley mixture can be made 4 hours ahead. Cover and chill.