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.
1/4 cup extra-virgin olive oil
4 oil-packed anchovy fillets, drained
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
8 cups cauliflower florets (about 1 large head)
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
How to Make It
Preheat oven to 450°.
Combine first 4 ingredients in a small skillet over medium heat. Cook 5 minutes or until anchovies have broken down. Remove pan from heat.
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.