1 large head of cauliflower (about 2 pounds) trimmed & cut into florets 1/3 cup olive oil, divided 1 cup fresh parsley leaves 1 clove garlic, peeled 1 anchovy (or 1/2 teaspoon anchovy paste) 1/2 teaspoon capers, drained sea salt & black pepper 2 tablespoons lemon juice to serve: 1/2 teaspoon lemon ze