1 1/2 to 2 lb. (750 g to 1 kg) cauliflower (1 large head)
3 Tbs. extra-virgin olive oil
1 Tbs. minced Calabrian chiles in oil or hot Calabrian chile spread
1 small Meyer lemon, quartered and cut crosswise into thin wedges
Fine sea salt
1 1/2 Tbs. currants
2 Tbs. pine nuts, lightly toasted
1. Preheat an oven to 450°F (230°C).
2. Separate the cauliflower into florets and cut the tender stem into bite-sized pieces, discarding any tough parts.
3. In a bowl, combine the cauliflower, olive oil, chile spread, lemon and 1/2 tsp. salt and toss to coat. Spread in a single layer on a rimmed baking sheet and roast for 10 minutes. Toss and roast until the cauliflower is tender and browned in spots, 5 to 10 minutes longer. Remove from the oven, sprinkle the currants on top, and toss gently to combine. Serves 4 to 6.
4. Transfer the cauliflower to a serving platter and sprinkle the pine nuts on top. Serve hot or warm.