I love roasted cauliflower, especially when you really roast the heck out of it. That’s exactly what you do here, but then you toss it with an amazing sauce. (Adapted from NYT, via IG)
Roast cauliflower florets at 400-450 with olive oil, capers, salt, and pepper for about 30 minutes until they’re browned with crispy edges and almost caramelized. (Flip halfway.) The capers will get crispy too yessss. While the cauliflower is cooking, make your dressing by zesting and juicing 1 lemon and whisking with 1/2 c. grated Parmesan, 1/4 c. mayo, 1 tbsp Dijon mustard, 2 grated cloves of garlic, 2 finely chopped anchovies (unless your spouse, like mine, requests they be omitted), and lots of fresh ground pepper. Toss the cauliflower/capers with the dressing and top with chopped parsley and extra parm.
I love how it’s salty but not from salt and this is one place where lots of black pepper is so perfect. Roasted cauliflower covered in a thick sauce can look a little gloopy; I recognize she’s no beauty queen, but man is she tasty. It’s the perfect way to jazz up the plate on meatloaf night – more exciting than mashed potatoes, right?!
Peaches to Apples 