4 slices (about 3 by 4 in. and 1/2 in. thick) Italian-style white bread such as pane pugliese
1 clove garlic, peeled
6 canned anchovy fillets, drained
1/4 cup lemon juice
1/4 cup chopped parsley
2 tablespoons drained capers
1 teaspoon hot chili flakes
How to Make It
Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices.
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.
Roast in a 450° regular or convection oven until cauliflower is browned on the edges and tender when pierced, 15 to 20 minutes.
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.
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.
We love this recipe...you don't have to tell anyone the anchovy is in it, they'd never guess, but it adds such great complexity to the dish. Definitely in our rotation when we get lots of cauliflower from our CSA.
I'm not a cauliflower fan but didn't want to waste the cauliflower we got from our CSA box.
This recipe made me a big fan. I'll skip the salt next time since it's plenty salty from the capers and anchovies.