Preheat the oven to 400 degrees F.
Toss the cauliflower florets with a little bit of olive oil and salt. Spread them out on a sheet tray, place in the oven, and roast
until lightly golden brown, about 20 minutes. Remove from the oven and set aside to cool.
Meanwhile, in a medium bowl combine the shallot, garlic and a pinch of salt. Add the honey, anchovy, chile flakes, cumin and the orange juice
and zest. Whisk
to combine, then whisk in the remaining 1/4 cup of olive oil. Add the cauliflower
, pine nuts
and capers and toss to combine. Fold in the parsley and serve.