Cauliflower Recipe

Prep and cut

Preheat the oven to 425°F (220°C). Remove the outer leaves of the cauliflower and trim the stem so the head sits flat. Cut the cauliflower into 1-1½ inch florets, trying to keep pieces similar in size for even roasting. Pat dry with paper towels.

Season

In a large bowl toss the cauliflower florets with 2 tbs extra-virgin olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika until evenly coated.

Arrange the florets in a single layer on a rimmed baking sheet (line with parchment for easier cleanup). Roast in the preheated oven for 22–28 minutes, flipping once halfway through, until edges are golden brown and florets are tender when pierced with a knife. Remove from oven and keep warm.

Melt and soften aromatics

While the cauliflower roasts, place a small saucepan over medium-low heat. Add 2 tbs unsalted butter and 2 tbs extra-virgin olive oil. When the butter melts, add the 4 thinly sliced garlic cloves and sweat gently, stirring, for 2–3 minutes until softened but not browned (lower heat if garlic begins to color).

Incorporate anchovies

Add the 4 anchovy fillets to the pan. Use a wooden spoon to break them up and stir until they dissolve into the fat, about 1–2 minutes. This will create the savory backbone of the sauce.

Finish the sauce

Stir in 2 tbs heavy cream to mellow and bind the sauce, then add 1 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp red pepper flakes, and 0.5 tsp black pepper. Warm through for 30–60 seconds, tasting and adjusting seasoning — add a pinch of salt only if necessary (anchovies are salty). Keep the sauce warm on the lowest heat setting, stirring occasionally so the garlic does not brown.

Plate the roasted cauliflower on a warmed serving platter. Spoon the warm bagna cauda over the cauliflower in an even stream so florets are lightly coated but not swimming in sauce.

Scatter 2 tbs finely chopped fresh parsley over the cauliflower. Drizzle 1 tsp chili oil across the top for heat and gloss. Sprinkle 0.5 tsp flaky sea salt to finish and offer the 2 lemon wedges alongside for extra brightness.

Serve immediately while the sauce is warm. This dish is great for brunch as a shareable vegetable plate; provide crusty bread or toast for guests to mop up any remaining bagna cauda if desired.