A Little R&R

Directions

1. Preheat oven to 400°F.

2. Cut three quarters of 1 head of cauliflower into small florets and place in a large bowl. Finely chop the remaining cauliflower and set aside.

3. Add 2 tablespoons of extra-virgin olive oil, 1 clove of chopped garlic, 1 tablespoon of capers, and a small squeeze of anchovy paste to the bowl with the cauliflower florets. Toss well and season with kosher salt.

4. Transfer the dressed cauliflower to a rimmed baking sheet and roast for 15-20 minutes until tender and browned in spots. Reuse the empty bowl in the next few steps.

5. Thoroughly wash a small handful of fresh flat-leaf parsley and 1 lemon (including the rind) under cool, running, drinkable water. Chop parsley.

6. In the empty bowl, add the remaining finely chopped raw cauliflower, the chopped parsley, zest of the whole lemon, and 1 tablespoon of extra-virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. 

7. Add the roasted cauliflower to the bowl and toss to combine. Eat up, Mama!