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Roasted Cauliflower with Egg and Anchovy Dressing

I've written this recipe to serve two, but you'll have dressing leftover. Use it within a day after you make it. The dressing comes from the excellent cookbook, Twelve Recipes by Cal Peternell though I added an egg because, well, I wanted it to be extra eggy!
Course Salad
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • 1 head cauliflower separated into large florets
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper

For the Egg and Anchovy Dressing

  • 2 eggs
  • 1/2 teaspoon minced garlic about 1 small clove
  • 6 anchovy fillets
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon red wine vinegar
  • 6 tablespoons olive oil
  • salt and freshly ground black pepper

Instructions

  • Preheat oven to 425°F.
  • Line a rimmed baking sheet with parchment paper.
  • Arrange cauliflower in a single layer on prepared baking sheet; drizzle with olive oil and season with salt and pepper.
  • Roast, tossing occasionally, until nearly tender, 20-30 minutes. (I like cauliflower to retain some bite, if you don't then roast up to 45 minutes.)
  • Remove from oven and transfer to serving platter.

Meanwhile, make Egg and Anchovy Dressing:

  • In a small saucepan, bring to boil just enough water to cover eggs (wait until the water boils to add eggs) Once water boils, slowly lower each egg into boiling water on a soup spoon. Keep at a low boil for 8 minutes; drain then return eggs to pan and cover with cold water. When cool enough to handle, peel and coarsely chop eggs.
  • While the eggs cook, mash the garlic and anchovies together either on a cutting board with a knife or in a mortar with a pestle. (If using a knife on a cutting board, transfer mixture to a medium bowl)
  • Add mustard, lemon juice, red wine vinegar and chopped egg; mix well. While whisking or quickly stirring with pestle, add oil in a thin stream; whisk or stir until emulsified. Season to taste with salt and pepper.
  • Drizzle dressing over cauliflower on serving platter. Serve.

Notes

Serves 2 (with dressing left over - see headnote)