The first time I had the OG version of this dish (at Pizzeria Delfina) I literally did not know how to contain my excitement... I may have danced right then and there in my seat; I also may have embarrassed my husband just a little bit. Their roasted chicken is also out of this world, but that's for another time. I will admit, my version of this cauliflower is a bit bastardized—I bow down to the food gods that are Delfina—but when you can't make it to SF (or it's not cauli season) this certainly does the trick!
1 large head of cauliflower
1/4 cup of olive oil (or Avocado oil)
2 cloves of fresh garlic, minced
Sea Salt (to taste)
1/4 cup of capers—I also like to add a little brine
1-2 tsp of dried chile flakes
1/4 cup chopped italian parsley
A good dusting of freshly grated parmesan to finish (a real treat, shhhhh. and anyways, the harder the cheese the easier to digest)
Preheat oven to 400. Cut out the core of the cauliflower and chop up the "trees" into medium sized florets. Scatter in an oven safe dish (don't crowd), drizzle with most of the olive oil, mix in the minced garlic and sprinkle with sea salt. Roast, turning occasionally, for about 40 minutes or until nice and soft and browned on the edges (I like mine really well done). When finished, toss into a serving bowl, add capers and a little splash of brine, chili flakes and toss. Finish with parmesan and parsley and serve while hot!