Roasting cauliflower whole makes for an impressive main dish or a stunning side paired with chicken or steak. Here, we draw flavor inspiration from Caesar salad by making a creamy dressing to accompany the tender cauliflower. If you don’t have anchovy paste, substitute 2 drained anchovies, cut and mashed into a paste using the flat side of a chef’s knife. Let the cauliflower cool for 10 minutes before cutting into wedges.