Ingredients
1 head cauliflower
1/2 c. extra-virgin olive oil
kosher salt and freshly ground pepper
1 anchovy fillet
1 clove garlic
3 tbsp. mild or hot ajvar
1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tbsp. Chopped flat-leaf parsley
1 1/2 tbsp. pine nuts
Preparation
Step 1Preheat the oven to 425 degrees F. Heat a large rimmed baking sheet in the oven. In a bowl, toss the cauliflower with 3 tablespoons of the oil and season with salt and pepper. Spread the cauliflower on the hot baking sheet and roast for 45 minutes, tossing halfway through, until tender and browned.Step 2Meanwhile, heat the remaining 5 tablespoons of oil in a skillet. When the oil is hot, add the anchovy; cook over moderate heat until it begins to dissolve. Add the garlic and cook for 30 seconds. Remove the skillet from the heat; let the oil cool for 5 minutes.Step 3In a mini food processor, blend the oil with the ajvar, lemon juice and vinegar. Add the parsley and pulse to combine. Season the dressing with salt and pepper.Step 4Transfer the cauliflower to a platter. Drizzle with the dressing and sprinkle with the toasted pine nuts. Serve warm.
