Roasted Cauliflower with Caper-Anchovy Vinaigrette
In this impressive whole roasted cauliflower recipe, the cauliflower is poached in a seasoned broth before being roasted in a super-hot oven. Serve as a first course or offer the roasted cauliflower as the centerpiece of a multi-dish buffet.
Make Ahead Tip: To make ahead: Cover and refrigerate the vinaigrette (Step 5) for up to 1 day; stir before serving.
Equipment: Parchment paper
1 vegetable, 1 fat