Whole Roasted Cauliflower with Almond-Herb Sauce | Wiltwyck Quilters Guild

Ingredients

• 1 large cauliflower
• Olive oil
• Salt
• ⅓ cup blanched almonds
• 6 to 10 anchovy fillets (optional)
• 2 garlic cloves, peeled
• 2 Tablespoons unsalted butter, at room temperature
• ½ cup extra-virgin olive-oil, plus extra for basting
• 2 teaspoons wine vinegar (white or red), more to taste
• ½ cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
• ½ to 1 teaspoon red pepper flakes (optional)