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1
Place the parsley, basil, anchovies, garlic, oregano, lemon zest, juice, and salt in a blender.
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2
Blend on high until evenly combined, about 1 minute.
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3
Stop the blender and scrape down the sides of the pitcher with a rubber spatula.
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4
Return the blender to high speed, remove the small cap from the lid (the pour lid), and slowly drizzle in the oil.
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5
Turn off the blender, add the capers, and pulse until theyre coarsely chopped, about 5 (1-second) pulses.
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6
Transfer the salsa verde to a medium bowl, cover with plastic wrap, and refrigerate for at least 1 hour and up to 8 hours.
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7
Heat the oven to 500 degrees F and arrange the racks to divide the oven into thirds.
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8
Place half of the cauliflower, half of the oil, and half of the salt in a large bowl and toss to combine.
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9
Transfer to a baking sheet and spread into an even layer.
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10
Repeat with the remaining cauliflower, oil, and salt and transfer to a second baking sheet.
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11
Roast for 15 minutes.
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12
Stir the cauliflower (be careful of steam when opening the oven), then rotate the baking sheets front to back and top to bottom.
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13
Continue to roast until knife-tender and browned in spots, about 8 to 10 minutes more.
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14
Transfer the cauliflower to a serving dish and drizzle with the salsa verde.
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15
Serve warm, at room temperature, or cold.
