Roasting cauliflower helps concentrate its flavor and gives it tasty crusty bits that boiling or steaming just can’t deliver. Here, two heads of cauliflower are roasted until browned and tender, then topped with an easy salsa verde made in the blender with fresh herbs, anchovy, garlic, lemon, and olive oil. Serve this side dish to a crowd at a holiday dinner with a rack of lamb or on a weeknight with roasted chicken.
Game plan: The salsa verde can be made up to 8 hours in advance and stored in the refrigerator.
For the cauliflower: