4 generous servings
1 large head cauliflower, sliced about 1/3” thick (reserve the raw bits that break off)
1/4 cup olive oil
1-2 Tbs good quality extra virgin olive oil
2 Tbs salt cured capers, rinsed and patted dry
8 white anchovy filets, coarsely chopped (or 3 salt cured, chopped)
1 cup flat leaf parsley, chopped
3 Tbs currants (and/or 2 Tbs cured black olives, chopped)
1 tsp chili flakes
flaky sea salt
fresh ground pepper
roasted garlic, optional
1 pre-cooked pizza crust or flatbread
parmesan, for topping
Preheat oven to 450F.
Heat a large heavy bottomed skillet over med-high heat.
Add olive oil, reserving some for additional batches, and quickly add sliced cauliflower (you may need to work in batches as you don’t want to overcrowd), add sea salt to taste. Before stirring cauliflower, allow it to stay still and cook until edges begin to brown and caramelize, about 5 minutes. Toss and adjust seasoning. Some pieces will break, this is fine.
When cauliflower is cooked, reduce heat to simmer, return all to pan and gently toss with remaining ingredients until fully combined. Adjust salt and pepper to taste.
Assemble pizza by placing mozzarella down first on the pizza crust, then caulilflower mixture, and top with parmesan.
Bake for about 10 minutes, or until cheese melts and starts to lightly brown.