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1 head cauliflower, outside leaves removed Extra virgin olive oil Kosher salt5 whole salt-packed anchovies, or 10 oil-packed anchovy fillets 1/3 cup blanched whole almonds, toasted 2 garlic cloves, coarsely chopped 2 tablespoons unsalted butter, room temperature 1/2 cup extra-virgin olive oil 1 1/2 teaspoons aged red-wine vinegar 2 tablespoons fresh finely chopped flat leaf parsley 1 teaspoon crushed red pepper flakes Kosher salt and freshly cracked black pepper
Set the oven rack in middle position and preheat oven to 450°F.
Lightly oil a baking sheet . Core the cauliflower, leaving the head intact and discard the core. Place the cauliflower in the oiled pan. Drizzle 2 tablespoons of the olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender and golden on top, 1 to 1 1/4 hours.
To serve, cut the cauliflower into wedges, place a wedge on each individual plate and serve with a spoon of the Almond Anchoiade Sauce around the side.
If you are using salt-packed anchovies, fillet the anchovies and remove the bones. For both types of anchovies, soak the fillets in cold water, rinse and pat the anchovies dry with paper towels. In a food processor, combine the anchovies, almonds, garlic, and butter and pulse until smooth. Transfer mixture to a bowl and gradually whisk in olive oil and vinegar. Add the parsley and red pepper flakes and season with salt and pepper.
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