Roasted Cauliflower with Toasted Nuts and Anchovy Dressing
1 medium/ large cauliflower Sunflower oil or any high-heat oil Salt, to taste 2 tablespoons capers ¼ to ½ cup toasted nuts (pine nuts, hazelnuts or almonds), chopped
Fresh parsley, chopped, to taste
For the dressing:
2 salt-packed anchovies, rinsed, deboned, and chopped 1 teaspoon mustard 1 teaspoon mayonnaise ¼ cup olive oil Pinch of salt Pinch of sugar A few splashes of sherry vinegar, to taste
½ lemon, juiced and zested
Preheat oven to 400 degrees. Cut up florets and rub with sunflower oil and salt. Roast on a baking sheet for about 20 minutes. Remove and set aside. Mix together dressing ingredients. Toss cauliflower with capers, toasted nuts and parsley. Top with dressing.