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.