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.
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.
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.
Thoroughly wash a small handful of fresh flat-leaf parsley and 1 lemon (including the rind)under cool, running, drinkable water. Chop parsley.
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.
Add the roasted cauliflower to the bowl and toss to combine. Eat up, Mama!