Roasted Cauliflower With Anchovy Vinaigrette

1. 1

   Preheat oven to 425.

2. 2

   Break cauliflower into bite-sized pieces.

3. 3

   Combine garlic, anchovies, 1/4 cup of olive oil and juice of 1/2 lemon (more to taste). Use an immersion blender to emulsify dressing.

4. 4

   Place cauliflower in large baking pan, sprinkle with salt and pepper and remainder of olive oil. Roast until cauliflower starts to change color (15 minutes). Add 1/4 cup of cold water, lower heat to 350 and cook for an additional 30 minutes or until tender turning pieces on occasion.

5. 5

   Remove from oven and place in large bowl. Pour dressing over cauliflower and serve. If you want a little more pop add some lemon and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.