Step 1

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Step 2

Place the cauliflower on the baking sheet and drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Step 3

Roast for 30-35 minutes, or until caramelized and tender.

Step 4

Meanwhile, make the sauce: In a small skillet, toast nuts over low heat, stirring often, until golden and fragrant. Set aside to cool.

Step 5

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels. (or use anchovy paste - no need to soak)

Step 6

In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Add the oil, vinegar, herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

Step 7

Serve cauliflower warm or room temperature on a platter or shallow bowl and spoon sauce over florets.