Roasted Cauliflower with Salsa Verde

Ingredients

• 1 kg bag frozen cauliflower florets (defrosted)
• 2 tbsp any oil
• 1 pinch salt
• 1 pinch ground black pepper
• 8 tbsp frozen chopped parsley
• 8 tbsp frozen chopped fresh basil
• 2 tsp dried garlic granules
• 2 tbsp capers (drained then chopped)
• 2 tbsp gherkins (drained then chopped)
• 4 salted anchovy fillets (chopped)
• 2 tsp white wine vinegar
• 2 tsp tarragon Dijon mustard
• 200 ml extra virgin olive oil (roughly)
• 1 pinch dried chilli flakes
• 2 hard boiled eggs (sieved)