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Whole Roasted Cauliflower with Anchoiade Sauce

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.  

Serves 6