Roasted & Raw Cauliflower
serves 2 with leftovers or 4-6 as a side dish
1 head of cauliflower
3 tablespoons extra virgin olive oil, divided
1 large garlic clove, chopped
1 tablespoon capers
a small squeeze of anchovy paste (optional, adds lots of flavor)
small handful of parsley, chopped
zest of 1 lemon
Heat the oven to 400 degrees.
Cut 3/4 of the cauliflower into small florets and place in a large bowl. Finely chop the remaining cauliflower and set aside.
Add 2 Tablespoons of the olive oil, the garlic, capers, and anchovy (if using) to the bowl with the cauliflower florets. Toss well and season with salt.
Transfer the dressed cauliflower to a rimmed baking sheet and roast for 15-20 minutes until tender and browned in spots.
Meanwhile, without cleaning the bowl, add the reserved chopped raw cauliflower to the bowl. Add the remaining olive oil, parsley and lemon zest. Season with salt and pepper.
Add the roasted cauliflower to the bowl and toss to combine. Taste for salt.