Retro Whole Roasted Cauliflower with Lemon Anchovy Butter Recipe

Heat the oven to 425°F.

Remove the large outer leaves from the cauliflower. Trim the bottom of the stem just enough so the cauliflower sits flat, but leave the core intact. The core holds the whole cauliflower together while it cooks.

Rinse the cauliflower thoroughly under cool running water, making sure to rinse between the florets and around the stem. Drain well and pat dry.

Line the bottom of a covered roasting pan with parchment paper. Set the whole cauliflower stem-side down in the pan.

Season the cauliflower all over with garlic salt and freshly ground black pepper.

Pour 1/2 cup water into the bottom of the roasting pan around the cauliflower, rather than directly over it.

Cover the roasting pan with its lid. If your pan does not have a lid, cover it tightly with aluminum foil.

Bake covered at 425°F for approximately 30 minutes.

While the cauliflower cooks, prepare the butter. Melt the stick of butter over low to medium-low heat.

Whisk in the anchovy paste. You can start with a smaller amount and gradually add up to 1 tablespoon according to your taste.

Stir in the capers along with a little of their juice, Dijon mustard, lemon juice, red pepper flakes and some freshly ground black pepper. Taste and adjust the anchovy, mustard, and lemon as needed.

After the cauliflower has cooked covered for approximately 30 minutes, remove the lid or foil.

Return the cauliflower to the oven uncovered for approximately 15 minutes so the exterior can begin to dry and brown.

Spoon or brush approximately one-third to one-half of the lemon anchovy butter over the cauliflower, allowing some of it to run down between the florets.

Return the cauliflower to the oven uncovered and roast for approximately 10 to 15 additional minutes, or until golden brown and tender. A thin knife inserted near the center should slide in easily.

Pour the remaining lemon anchovy butter over the cauliflower, including the capers.

Return it to the oven for 2 to 3 minutes, just long enough for the butter to get hot and work its way into the cauliflower.

Remove from the oven and sprinkle with chopped parsley, if using.

Bring the cauliflower to the table whole, then cut it vertically into large wedges.

Spoon the buttery juices and capers from the bottom of the roasting pan over each serving.