4 garlic cloves
2-4 anchovy fillets
1/2 tsp red pepper flakes
2 tbsp olive oil
2 tbsp oil from anchovy can
1 head (about 2 pounds) cauliflower, cut into florets.
Preheat over to 450.
Coarsely chop garlic, anchovies and pepper flakes. Season generously with salt, and then mash together into a paste.
Place paste in bowl, mix in oils, toss in cauliflower.
Spread mix on a half sheet pan, and roast for 25-30 minutes.
Serve with lemon wedges.
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