Sicilian cauliflower salad with anchovy dressing

Cut the cauliflower in half, slice down the triangular core and pull it out; break half into florets no bigger than an inch and slice the other half as thinly as possible to stay raw.

Toss the florets with a generous guzzle of olive oil, massaging it into every nook and cranny for even browning.

Roast at 425F for 20 to 25 minutes, shuffling halfway through, and add a quarter cup of pine nuts with five minutes left.

Let everything cool completely, then combine both cauliflowers in a large bowl.

In a high-sided bowl combine a quarter cup of olive oil, a tablespoon of sherry vinegar, a crushed clove of garlic, half a finely minced shallot, a third of a cup of packed finely chopped parsley and one and a half teaspoons of anchovy paste.

Add a hefty pinch of kosher salt and a few twists of black pepper and beat gently with a tiny whisk or fork into a creamy emulsion; taste for seasoning.

Add a third of a cup of currants, pour the dressing over and toss.