This deeply versatile recipe from the New York Times is essentially a baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.
1 medium cauliflower (about 1 1/2 lbs)
Salt and pepper
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
½ cup roughly chopped good-quality green or black olives
1 tbsp capers, rinsed, patted dry and roughly chopped
¼ cup extra-virgin olive oil, plus more for drizzling
2 tbsp lemon juice
1 tsp grated lemon zest
½ tsp red-pepper flakes, or to taste
½ cup roughly chopped parsley
3 tbsp chopped scallions
Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.
Salt the boiling water generously and add the chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.
In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.
Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.
Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)
To finish, heat the oven to 450 F.
Bake the cauliflower, uncovered, for about 20 minutes, until the top is browned and beginning to char in some places.
(For extra char, place dish under broiler for 1 to 2 minutes.)
Remove from the oven and let cool for 5 to 10 minutes.
Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.