Roasting brings out the sweetness in cauliflower, and we match it by tossing the browned florets with toasted garlic, chile flakes, pine nuts, golden raisins, briny capers, fennel seeds and parsley.
On the side: a garlicky anchovy-laced aioli for dipping or dolloping and lemon wedges for spritzing.
Anchovy in oil
Sun-dried hot chile peppers
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.