Roasted Cauliflower with Lemon and Anchovies

Ingredients

• 6 fillet anchovy 
• 1 head cauliflower 
• 2 clove garlic peeled roughly chopped
• 0.5 cup olive oil extra-virgin
• 4 servings salt and pepper black freshly ground to taste
• 0.5 cup seasoned bread crumbs 
• 0.5 cup water 

Equipment

• food processor
• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 42
2. Wash, dry, and remove any of the outer leaves from the cauliflower. Detach the stem by making a cone-shaped cut into the bottom of the cauliflower, and break the cauliflower up into large florets, following its natural stem pattern as much as possible. This will yield a variety of sizes. Use you judgment about further cuts, but each piece should be about 1 to 3 bites.Using a mini food processor, pulse the garlic and anchovies until chunky. With the machine running add ¼ cup of the olive oil using the drip tube in until a creamy paste is achieved. Pulse in the juice and set aside. In a large bowl add cauliflower and lemon zest. Season with salt and pepper, Toss with the anchovy mixture, tossing to coat all the florets very evenly.
3. Pour the coated cauliflower into a shallow roasting pan just large enough to hold it all in one layer.
4. Sprinkle the breadcrumbs all over the top, then drizzle with the remaining ¼-cup olive oil.Put it in oven and until roast until golden brown, approximately 12-15 minutes.
5. Add ½ cup water, lower heat to 350, and continue cooking for 30-35 minutes, until tender.
6. Remove from oven, place on a large platter.
7. Serves four.