Cauliflower with Capers and Lemon

By Exploratory Chef

5.0 / 5

15min

10min

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1 large head cauliflower cut into bite-sized florets
¼ cup extra-virgin olive oil
1 lemon zested and juiced
1 tablespoon capers
1 tablespoon anchovy paste
1 pinch salt and ground black pepper to taste
¼ cup grated Parmesan cheese
2 sprigs fresh thyme leaves stripped and chopped