Roasted Cauliflower with Almond-Herb Sauce Recipe

5 from 1 vote

Servings:

Author: Inspired by The New York Times

FOR THE CAULIFLOWER:
1 large cauliflower cut into florets
Olive oil I would use 2-3 Tablespoons
Sea salt figure 1/2 - 3/4 teaspoon
FOR THE SAUCE:
⅓ cup blanched almonds
6 to 10 anchovy fillets optional, or 1-2 teaspoons anchovy paste* (I used paste)
2 garlic cloves peeled
2 tablespoons unsalted butter at room temperature or a good vegan butter like Miyoko's
½ cup extra-virgin olive oil plus extra for basting
2 teaspoons white wine vinegar or you can use red, + more to taste
½ cup coarsely chopped parsley mint, tarragon, cilantro or a combination
½ to 1 teaspoon red pepper flakes use 1/4 teaspoon if you don't want any heat
Salt and ground black pepper

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the cauliflower on the baking sheet and drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Roast for 30-35 minutes, or until caramelized and tender.
Meanwhile, make the sauce: In a small skillet, toast nuts over low heat, stirring often, until golden and fragrant. Set aside to cool.
Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels. (or use anchovy paste - no need to soak)
In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Add the oil, vinegar, herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
Serve cauliflower warm or room temperature on a platter or shallow bowl and spoon sauce over florets.

*sub capers to make this vegetarian