3 tbsp red onion, minced
4 large garlic cloves, minced
4 anchovy fillets
1/4-1/2 tsp crushed red-pepper flakes (we used 1/2 tsp, but I would cut it back a bit if you want to taste the other flavors more)
2-3 tbsp evoo
1 head cauliflower, core removed, cut into florets
2-3 tbsp flat-leaf parsley, finely chopped
Preheat oven to 450 degrees. Place onion, garlic, anchovies, red pepper flakes, and a generous pinch of salt in a mortar and pestle. Grind the mixture until it forms a slightly chunky paste.
Add evoo to a large mixing bowl. Add the paste and cauliflower. Season lightly with s&p (I say lightly because the anchovies are already pretty salty and there is already salt in the anchovy paste). Toss until cauliflower is well-coated. Transfer cauliflower to a large rimmed baking sheet. Roast, stirring once halfway through, until the cauliflower is tender and golden brown, about 25 minutes. Remove the cauliflower from the oven and sprinkle with parsley.
Serve with lemon wedges.