Blistered Cauliflower with Garlic, Chili, and Anchovy

by Naomi Pomeroy

Chef's Notes: Who knew mild-mannered cauliflower could be so off-the-charts tasty? Roasting at a high heat brings out its sweet, crispy, caramelized goodness. Toss with the assertive flavors of anchovies and garlic, and you have a crave-worthy side dish. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.