Sam Sifton'S Roasted Cauliflower With Anchovy Bread Crumbs

• 2 heads cauliflower
• 8 to 10 fresh sage leaves, roughly chopped
• Zest of 2 lemons
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper to taste
•  
• 1/4 cup extra-virgin olive oil
• 8 anchovy fillets, rinsed and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 shallot, peeled and diced
• 1 cup fresh bread crumbs

1. Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes.
2. Meanwhile, prepare bread crumbs. Heat olive oil in a saute pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs. Cook for 5 to 7 minutes, until golden.
3. In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.

cauliflower, sage, lemons, sugar, extravirgin olive oil, kosher salt, nbsp, extravirgin olive oil, anchovy, garlic, shallot, bread crumbs

Taken from www.seriouseats.com/recipes/2012/11/sam-siftons-roasted-cauliflower-with-anchovy-bread-crumbs-thanksgiving-side.html (may not work)