Thoroughly wash 1 head of cauliflower under cool, running, drinkable water. Cut into 3-inch florets including the stalk.
In a large mixing bowl, combine the cauliflower florets with 3 tablespoons of extra-virgin olive oil, 1 tablespoon of kosher salt, and a few cranks of freshly ground black pepper. Toss until evenly coated. Transfer to a rimmed baking sheet and arrange all the florets cut-side down.
Roast until the florets are tender and the undersides are golden brown, about 30 minutes. Let the vegetables rest for 5 minutes on the baking sheet before removing with a thin spatula. This gives them a chance to steam themselves off the pan’s surface, so you don’t leave any of their sweet crust behind!
Meanwhile, in a large sauté pan over medium heat, add 3 tablespoons of extra-virgin olive oil. Add 3 cloves of thinly sliced garlic, 2 anchovies, and ¼ teaspoon of crushed red pepper flakes. Cook until the anchovies melt, about 2 minutes.
Meanwhile, thoroughly wash 2 tomatoes under cool, running, drinkable water. Roughly chop the tomatoes, add to the pan along with 2 tablespoons of capers and 2 tablespoons of currants. Cook until the tomatoes are saucy, about 5 minutes.
Add the roasted cauliflower and cook until heated through. Serve warm or at room temperature. Eat up, Mama!