Roasted Cauliflower with Lemon and Anchovies

Preheat oven to 42

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.

Pour the coated cauliflower into a shallow roasting pan just large enough to hold it all in one layer.

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.

Add ½ cup water, lower heat to 350, and continue cooking for 30-35 minutes, until tender.

Remove from oven, place on a large platter.

Serves four.