1. In a small skillet, combine the olive oil and garlic. Set the pan over medium heat. When the garlic starts to sizzle, add the anchovies and capers. Cook, stirring, for 30 seconds. Add the lemon rind and juice and water. Cook 1 minute more.
Thick slices of cauliflower doused with olive oil and sprinkled with salt and pepper turn golden and tender in a hot oven. It's a deceptively simple dish with plenty of punch. If you're lucky enough to find a cauliflower head cloaked in healthy leaves still on their stalks, grab it. The heads are big and beautiful at farm stands right now. Remove the leaves from the stalks and toast them in the oven for crisp little bits to sprinkle over the dish. While the cauliflower is cooking, make a quick sauce of garlic, anchovies, capers, and lemon juice to sprinkle onto the cooked ''steaks'' It's a stellar vegetable side dish for any day of the week.
1. Place a rack in the lowest part of the oven. Set the oven at 450 degrees. Generously oil a rimmed baking sheet.
2. With a large knife, remove all the leaves from the cauliflower; set aside. Trim the stem end of the cauliflower so it is flat. Stand the cauliflower upright on the stem end. Trim two sides of the head from top to stem to make them flat. Cut the cauliflower, top to stem, into 3/4-inch-thick slices. You should have 3 or 4. Set the cauliflower steaks and remaining pieces on the baking sheet in one layer, cut sides down.
3. Meanwhile separate the cauliflower leaves. Stack them on a cutting board and slice across to make wide strips. Transfer them to a plate and sprinkle with 2 teaspoons of the olive oil. Massage the oil into the leaves to coat them. Set aside.
4. Brush the tops of the cauliflower slices with the remaining olive oil. Sprinkle with salt and pepper. Roast for 15 minutes, or until the slices are golden on the bottom.
5. Turn the cauliflower over. Push them to one side of the baking sheet, keeping them in one layer. Spread the leaves on the other side of the sheet. Return the pan to the oven. Continue roasting for 5 to 8 minutes, or until the cauliflower is tender and golden on the undersides and the leaves are crisp.
6. Set the cauliflower on a platter. Drizzle with sauce and sprinkle with the crisp cauliflower leaves.
1. In a small skillet, combine the olive oil and garlic. Set the pan over medium heat. When the garlic starts to sizzle, add the anchovies and capers. Cook, stirring, for 30 seconds. Add the lemon rind and juice and water. Cook 1 minute more.