Adapted from David Tanis’s recipe in the New York Times that included pasta and cheese. While I was preparing that dish, my only desire was to eat all the cauliflower that went into it, omitting pasta and cheese. So with a change from sautéed to roasted cauliflower, here is the delicious result.
2 medium cauliflowers, about 3 pounds total
Extra-virgin olive oil
Salt and pepper
2 tablespoons capers, roughly chopped
6 garlic cloves, minced
1 teaspoon crushed red pepper flakes
6 tablespoons roughly chopped sage
zest of 1 lemon
Heat oven to 450°F. Cut cauliflowers in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.
Place cauliflower slices and bits on two half sheet pans and drizzle each pan with 3 tablespoons olive oil. Add cauliflower slices, along with any crumbly pieces, in one layer. Season generously with salt and pepper. Stir together to make sure all the pieces are coated with olive oil and salt and pepper.
Roast in oven for 20-25 minutes, until the cauliflower is browning and easily pierced with a fork.
Combine the cauliflower from both sheet pans into a bowl. Add capers, garlic, red pepper flakes, chopped sage, and lemon zest and stir to coat. Serve and enjoy.