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Ingredients

• 1   medium-small head cauliflower (about 2 pounds)
• 1   large clove garlic, peeled
•   Pinch coarse sea salt or kosher salt
• 6   oil-packed anchovy filets, drained
• 1/4 cup  extra-virgin olive oil
• 15   black olives (such as Kalamata or nicoise), pitted and roughly chopped
• 1 tablespoon  fresh lemon juice; more to taste
• 2 teaspoons  capers, roughly chopped
• 1 teaspoon  finely grated lemon zest
•   Large pinch of crushed red pepper flakes or 1/8 teaspoon Aleppo pepper

Description

Anchovies And Cauliflower Are A Sublime Pairing. If You Think Six Filets Are Too Much, Trust Me: You'll Get A Delicious Suggestion Of Anchovy, Not An Overpowering Punch. This Is One Of Those Dishes That Improves Greatly If Allowed To Sit For Several H

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