Roasted Whole Cauliflower with Almond Mint Anchoiade
Serves 6 as a side dish or 4 as a main course
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 sauce around the side.
ALMOND MINT ANCHOIADE SAUCE
5 whole salt-packed anchovies, or 10 oil-packed anchovy fillets
1/3 cup blanched whole almonds
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 finely chopped parsley
2 tablespoons finely chopped fresh mint
1 teaspoon crushed red pepper flakes
Kosher salt and freshly cracked black pepper
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, mint and red pepper flakes and season with salt and pepper.
1 head cauliflower, leaves removed
Extra virgin olive oil
Almond Mint Anchoiade Sauce (recipe below)