Roasted Cauliflower With Anchovy Vinaigrette

• 1 large head of cauliflower
• 2 large garlic cloves, finely chopped
• 6-8 anchovy fillets
• 1/2 cup Olive Oil
• 1 lemon
• salt and pepper to taste
• 2 tablespoons finely chopped parsley

1. Preheat oven to 425.
2. Break cauliflower into bite-sized pieces.
3. Combine garlic, anchovies, 1/4 cup of olive oil and juice of 1/2 lemon (more to taste). Use an immersion blender to emulsify dressing.
4. Place cauliflower in large baking pan, sprinkle with salt and pepper and remainder of olive oil. Roast until cauliflower starts to change color (15 minutes). Add 1/4 cup of cold water, lower heat to 350 and cook for an additional 30 minutes or until tender turning pieces on occasion.
5. Remove from oven and place in large bowl. Pour dressing over cauliflower and serve. If you want a little more pop add some lemon and garnish with chopped parsley.

head of cauliflower, garlic, anchovy, olive oil, lemon, salt, parsley

Taken from food52.com/recipes/6989-roasted-cauliflower-with-anchovy-vinaigrette (may not work)