Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
I love nutty, tender roasted cauliflower--it goes really well with the assertive flavor of anchovy. If you are an anchovy lover like me, use the oil from the tin or jar in place of extra-virgin olive oil to make the anchovy sauce.
Serves 6 (serving size: about 1 cup)
1. Preheat oven to 450°.
2. Combine first 4 ingredients in a small skillet over medium heat. Cook 5 minutes or until anchovies have broken down. Remove pan from heat.
3. Spread cauliflower in a single layer on a baking sheet coated with cooking spray. Coat cauliflower with cooking spray. Bake at 450° for 10 minutes. Drizzle oil mixture over cauliflower; toss to coat. Bake at 450° for 25 minutes or until edges are browned, stirring once after 15 minutes. Sprinkle with parsley, juice, and salt.