Roasted Vegetables Antipasto Plate
Ingredients
- 1 2-ounce tin oil-packed anchovies
- 7 tablespoons olive oil, divided, plus more for serving
- 1 2-pound head of cauliflower, cut into large florets
- Kosher salt, freshly ground pepper
- 1 pound medium carrots, scrubbed, cut on a diagonal ¾ inch thick
- ½ teaspoon dried oregano
- ¼ lemon
- ¼ cup panko (Japanese breadcrumbs)
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