In a liquid measuring cup, whisk together the olive oil, vinegar, Worcestershire sauce, parmesan cheese, mustard, minced garlic, minced anchovies, and salt and pepper to taste.
Place the cauliflower head upside down on a cutting board and use a paring knife to make an “x” through the full length of the core.
Transfer the cauliflower head to a large bowl and pour half of the prepared dressing over it.
Turn the cauliflower head to coat it in the dressing, then let it rest, stem-side up, in the dressing for at least 10 minutes and up to 30 minutes to allow the dressing to seep into all its nooks and crannies.
Preheat the air fryer to 340°F.
Transfer the cauliflower head, stem-side down, to the air fryer basket and cook for 25 minutes.
Drizzle the remaining dressing over the cauliflower and increase the air fryer temperature to 400°F.
Continue cooking until the top of the cauliflower is golden brown and the core is tender, about 5 minutes more.
Remove the basket from the air fryer and transfer the cauliflower to a large plate.
Sprinkle with chopped parsley, if desired, and serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a light-bodied white wine such as Chardonnay or Sauvignon Blanc to complement the richness of the cauliflower and the savory notes of the Caesar dressing.