Like most chefs, Joshua Keeler harbors a deep love for salt. But at the recently opened Two Boroughs Larder in Charleston, South Carolina, Keeler finds alternate ways to build flavor. In his recipe for roasted cauliflower, Keeler quarters a whole cauliflower head before roasting the large hunks in bacon fat. He then douses the browned, pork-infused pieces in a bold mixture of fish sauce, capers, lime, garlic and chile for a cruciferous side dish that bursts with carnivorous flavor.