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15 minutes
10 minutes
25 minutes
- 1 large head cauliflower, cut into bite-sized florets
- 1 lemon, zested and juiced
- 1 tablespoon capers
- 1 tablespoon anchovy paste
- 1 pinch salt and ground black pepper to taste
- 0.25 cup grated Parmesan cheese
- 2 sprigs fresh thyme, leaves stripped and chopped
- In a large pot, cook cauliflower in salted water until tender, for about 5 to 7 minutes. Drain before serving.
- Combine the olive oil, lemon juice, 1 teaspoon of lemon zest, capers, anchovy paste, salt, and pepper in a bowl. Set aside any extra lemon zest for future recipes.
- In a bowl, combine cauliflower with dressing, Parmesan cheese, and thyme until well coated.
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