James Carrier
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices.

Step 2

In a 12- by 17-inch baking pan, mix cauliflower with olive oil and 1/4 teaspoon salt. Spoon half the mixture into another 12- by 17-inch pan and spread mixture in both pans level.

Step 3

Roast in a 450° regular or convection oven until cauliflower is browned on the edges and tender when pierced, 15 to 20 minutes.

Step 4

Meanwhile, toast bread slices. Rub one side of each with garlic clove; discard any remaining garlic. Let bread cool, then tear into 1-inch chunks. In a food processor or blender, whirl to coarse crumbs.

Step 5

In a large bowl, mash anchovies with lemon juice to a coarse paste. Add cauliflower, parsley, capers, hot chili flakes, and bread crumbs, and mix. Add salt to taste.

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