Whole Roasted Cauliflower with Anchoiade Sauce
1 head cauliflower, outside leaves removed
Extra virgin olive oil
Kosher salt5 whole salt-packed anchovies, or 10 oil-packed anchovy fillets
1/3 cup blanched whole almonds, toasted
2 garlic cloves, coarsely chopped
2 tablespoons unsalted butter, room temperature
1/2 cup extra-virgin olive oil
1 1/2 teaspoons aged red-wine vinegar
2 tablespoons fresh finely chopped flat leaf parsley
1 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
Set the oven rack in middle position and preheat oven to 450°F.
Lightly oil a baking sheet . Core the cauliflower, leaving the head intact and discard the core. Place the cauliflower in the oiled pan. Drizzle 2 tablespoons of the olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender and golden on top, 1 to 1 1/4 hours.
To serve, cut the cauliflower into wedges, place a wedge on each individual plate and serve with a spoon of the Almond Anchoiade Sauce around the side.
If you are using salt-packed anchovies, fillet the anchovies and remove the bones. For both types of anchovies, soak the fillets in cold water, rinse and pat the anchovies dry with paper towels. In a food processor, combine the anchovies, almonds, garlic, and butter and pulse until smooth. Transfer mixture to a bowl and gradually whisk in olive oil and vinegar. Add the parsley and red pepper flakes and season with salt and pepper.