Cauliflower Recipe

Prepare and roast

Preheat oven to 425°F (220°C). Trim outer leaves from the cauliflower and cut into 1 to 1½-inch florets (or slice into thick steaks if preferred). Pat dry with paper towels to remove surface moisture. In a large bowl, toss the florets with 2 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until evenly coated. Spread florets in a single layer on a rimmed baking sheet, leaving space between pieces for browning.

Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until edges are deeply golden and tips are caramelized (20–30 minutes depending on floret size). Remove from oven and let rest while you prepare the other components.

Make the bagna cauda

In a small saucepan over medium-low heat, melt 4 tablespoons unsalted butter with 3 tablespoons extra-virgin olive oil. Add the 6 thinly sliced garlic cloves and gently sweat them—do not brown—about 3–4 minutes until softened and fragrant.

Add the 6 chopped anchovy fillets to the pan and stir, using the back of a spoon to dissolve them into the butter and oil. Continue cooking on low for 2–3 minutes until the mixture is glossy and the anchovies have broken down.

Stir in 2 tablespoons heavy cream and 1 teaspoon lemon juice to round the sauce and tame saltiness. Season with 1 teaspoon hot red pepper flakes and 1 teaspoon black pepper. Keep the sauce warm over the lowest heat setting or transfer to a warm bowl; do not let it simmer hard. Taste and adjust seasoning if needed (add a pinch of sugar if it's too salty).

Plump and combine

Place 1 cup golden raisins in a small bowl and pour 1 cup hot water over them. Let sit 8–10 minutes to plump. Drain, reserving 1–2 tablespoons of the soaking liquid.

In a small mixing bowl, combine the plumped raisins, 1 tablespoon vinegar, 2 tablespoons finely diced shallot, 2 tablespoons chopped parsley, 1 teaspoon olive oil and 1 teaspoon salt. Add 1–2 teaspoons of the reserved soaking liquid if the mixture seems dry. Stir to combine and taste; adjust acidity or salt to balance. Set aside at room temperature so flavors meld.

Make Parmesan crisps

Line a baking sheet with parchment or lightly oil it (or use nonstick spray). Preheat the oven to 400°F (200°C) — you can do this while the cauliflower rests. Place small mounds (about 1 tablespoon each) of the 3 tablespoons grated Parmesan spaced at least 2 inches apart on the sheet and gently flatten into 2–3 inch discs. Bake 4–6 minutes until edges are golden and cheese is bubbling. Remove and let cool on the sheet for 2 minutes, then transfer to a wire rack to crisp fully. Break any large crisps into smaller shards if desired.

Arrange roasted cauliflower on a serving platter. Spoon warm bagna cauda over and around the florets — about 1½ to 2 tablespoons per portion, depending on taste. Scatter tablespoons of the golden raisin relish over the cauliflower to add sweet-tangy pockets.

Tuck crispy Parmesan shards among the florets so each serving gets some crunchy cheese. Drizzle the finishing 1 teaspoon olive oil over the dish, sprinkle chopped parsley and lemon zest on top for brightness. Taste and finish with an extra pinch of flaky salt or cracked pepper if desired.

Serve warm to room temperature so the bagna cauda is silky and the Parmesan remains crisp. Leftover bagna cauda can be gently reheated and spooned over cold or warm vegetables.