Veal T-Bones with Anchovy Crumbs and Cauliflower

Ingredients

• 4 milk-fed veal T-bones (see note) (280gm each)
• For dusting: seasoned flour
• 80 ml olive oil (1/3 cup)
• 60 gm butter, coarsely chopped
• 1 bunch of sage, leaves picked
• 125 ml white wine (½ cup)
• 1 cauliflower, broken into florets, blanched and refreshed in iced water
• 1 lemon, finely grated rind only
• 2 tbsp grated Pecorino
• Anchovy crumbs
• 80 ml extra-virgin olive oil (1/3 cup)
• 2 anchovy fillets, broken into small pieces
• 70 gm coarse breadcrumbs from day-old sourdough bread (1 cup)
• 1 clove of garlic, finely chopped
• 1 golden shallot, thinly sliced
• 20 gm flaked almonds (¼ cup)