Roasted Cauliflower with Caper-Anchovy Salsa Verde

  • 1 whole cauliflower
  • 1 Tbsp capers, rinsed and minced
  • 3 anchovy filets, minced
  • 1 large bunch parsley, stems removed, leaves finely chopped
  • 1 shallot, minced
  • 1 clove garlic, pressed
  • ¼ tsp crushed red pepper flakes
  • ¼ cup olive oil
  • 1 Tbsp sherry or white wine vinegar
  • Additional olive oil as needed
  • Salt and pepper to taste

Preheat your oven to 375 degrees. Prepare your cauliflower by removing the outer leaves and trimming the stem. I love roasted cauliflower leaves – leave as many of the good ones on as possible! Using a pastry brush, brush the outside of the cauliflower with a good amount olive oil, getting it in all the cracks and into the stem. Season the whole thing with salt and pepper on all sides. Place on a baking sheet or small roasting dish and place it into the oven for 1 hour to 90 minutes or until the outside is golden brown, the leaves are crisp, and the stem is tender when pierced with a knife.

In a small bowl combine the capers, anchovies, parsley, shallot, garlic, crushed red pepper, olive oil, and vinegar. Season with a generous pinch of salt and some fresh pepper to taste. Mix well.

Serve the cauliflower cut into wedges drizzled with the salsa verde.