• 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.