For the cauliflower
2 heads cauliflower
8 to 10 fresh sage leaves, roughly chopped
Zest of 2 lemons
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the Anchovy Bread Crumbs
1/4 cup extra-virgin olive oil
8 anchovy fillets, rinsed and finely chopped
3 cloves garlic, peeled and finely chopped
1 shallot, peeled and diced
1 cup fresh bread crumbs
Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 25-30 minutes.
Meanwhile, prepare bread crumbs. Heat olive oil in a sauté pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs. Cook for 5-7 minutes, until golden. Our bread crumbs were golden, but they were still oily and soggy at this point (probably because they were fairly large in size) and if yours are still kind of oily/soggy you might want to do what we did and add them to the cauliflower for the last 5 minutes as it roasts. That helps to dry them out and crisp them up.
In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.