1. Set the oven rack in middle position and preheat oven to 450 F. Lightly oil a baking sheet.

2. 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 salt. Bake until tender and golden on top, 1 to 1 1/4 hours.

3. 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.

Almond Anchoiade Sauce

5 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

1. 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.

2. 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.

Art courtesy of "Kitchen Gypsy: Recipes and Stories from a Lifetime Romance with Food" by Joanne Weir (Sunset, 2015).

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)