Sicilian Lemon-Anchovy Roasted Cauliflower

1. Preheat Oven to 450°F

Preheat your oven to 450°F to ensure the cauliflower caramelizes, enhancing its natural sweetness.

2. Prepare Cauliflower

Cut the cauliflower in half through the core, remove the core, and cut into ¾-inch slices. Break these slices into large pieces.

3. Season and Roast Cauliflower

Spread the cauliflower pieces on a sheet pan, drizzle with 4 tablespoons of olive oil, and season with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Toss to coat evenly and spread out in a single layer. Roast for 25 to 30 minutes, turning once during cooking.

4. Prepare Anchovy-Lemon Sauce

In a small saucepan, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Add the minced anchovies and cook for about 1 minute until dissolved. Add 2 teaspoons of minced garlic and cook for another minute. Remove from heat and stir in the zest and juice of one lemon, ¼ teaspoon of crushed red pepper flakes, and 1 tablespoon of roughly chopped capers.

5. Assemble and Serve

Remove roasted cauliflower from the oven and place on a serving platter. Drizzle the anchovy-lemon sauce over the cauliflower. Sprinkle with 2 tablespoons of freshly grated Italian Parmesan cheese and garnish with whole fresh flat-leaf parsley leaves. Add a squeeze of extra lemon juice for brightness before serving.