120 minutes
An impressive dish featuring a whole roasted cauliflower topped with a rich almond-herb sauce.
Cauliflower, whole, outer leaves removed, stem and core trimmed
each
Olive Oil, good-quality, for drizzling and basting
0.25 fluid ounces
to taste
Blanched almonds, toasted
0 oz
Anchovy Fillets, soaked, optional
0 oz
Garlic, minced
cloves
Butter, room temperature
0 oz
Extra Virgin Olive Oil, for blending
0.25 fluid ounces
Wine Vinegar
0.25 fluid ounces
Fresh Herbs, chopped
0 oz
Red Pepper Flakes, optional
0 oz
1. Preheat Oven and Prep Pan
Preheat the oven to 375 degrees Fahrenheit. Place a heavy oven-proof skillet or a sturdy baking sheet inside to warm up, along with a small pan of hot water to create a steamy environment.
2. Prepare Cauliflower
Remove the outer leaves from the cauliflower, trim the stem and core, leaving the head intact. Drizzle with olive oil, rub to coat evenly, and season with salt.
3. Roast Cauliflower
Place the prepared cauliflower core-side down on the preheated pan and roast for 1 to 2 hours, basting with more olive oil 2-3 times during cooking until golden and tender.
4. Make Almond-Herb Sauce
Toast the blanched almonds until aromatic. In a food processor, blend the almonds, anchovy fillets (if using), and garlic into a paste. Blend in butter, emulsify with extra-virgin olive oil, and add wine vinegar. Fold in chopped fresh herbs and red pepper flakes (if using).
5. Finalize and Serve
After roasting, optionally brown the cauliflower under the broiler for extra crispness. Cut into wedges, drizzle with almond-herb sauce, and serve.
Select a fresh, firm cauliflower with tightly packed florets and no brown spots. Medium-sized is best for even cooking.
Roast at a high temperature (around 425°F to 450°F) for a crispy exterior and tender interior. Place stem side down in the pan.
Use a mixture of olive oil, salt, and spices, ensuring to season the entire cauliflower head thoroughly.
Toast almonds before adding to the sauce and use fresh herbs for a vibrant flavor. Adjust consistency with water or lemon juice if needed.
Blanch the cauliflower in boiling water with aromatics like bay leaves, garlic, or peppercorns to start the seasoning process.
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