Roasted Cauliflower with Lemon & Capers

1. Prepare and Roast the Cauliflower

Preheat your oven to 450 degrees. Core and slice the cauliflower into even pieces. Toss the cauliflower with olive oil, kosher salt, and freshly ground black pepper. Arrange on a sheet pan in a single layer and roast for 25 to 30 minutes, turning once halfway through.

2. Make the Lemon and Caper Sauce

In a small saucepan, melt unsalted butter with olive oil over medium heat. Add minced anchovies and sauté for about a minute until they start to dissolve. Add minced garlic and cook for another minute. Stir in lemon zest and juice, crushed red pepper flakes, and chopped capers.

3. Finish and Serve

Once the cauliflower is roasted, transfer it to a serving platter. Drizzle with the warm sauce, sprinkle freshly grated Parmesan cheese on top, and add a little extra lemon juice. Garnish with a handful of whole fresh flat-leaf parsley leaves and serve immediately.