4 (280gm each)milk-fed veal T-bones (see note)For dusting:seasoned flour80 ml (1/3 cup)olive oil60 gmbutter, coarsely chopped1bunch of sage, leaves picked125 ml (½ cup)white wine1cauliflower, broken into florets, blanched and refreshed in iced water1lemon, finely grated rind only2 tbspgrated PecorinoAnchovy crumbs80 ml (1/3 cup)extra-virgin olive oil2anchovy fillets, broken into small pieces70 gm (1 cup)coarse breadcrumbs from day-old sourdough bread1clove of garlic, finely chopped1golden shallot, thinly sliced20 gm (¼ cup)flaked almonds
For anchovy crumbs, heat oil in a frying pan over medium heat, add remaining ingredients and cook, stirring continuously, for 5 minutes or until golden. Set aside.
Dust veal with flour, shaking off excess. Heat half the oil in a frying pan over high heat, add veal and two-thirds of the butter and cook for 2-3 minutes each side or until browned. Remove from pan and set aside. Add remaining butter and cook until just beginning to foam, add sage and cook for 1 minute or until crisp, then, using a slotted spoon, remove from pan and set aside. Deglaze pan with wine, return veal to pan, reduce heat to medium and cook, turning occasionally, for 5 minutes or until just cooked through.
Meanwhile, preheat oven to 200C. Combine remaining olive oil, cauliflower and lemon rind in a baking dish, season to taste and bake for 10 minutes or until golden, then scatter over Pecorino and cook for another minute or until just melted. To serve, arrange T-bones and cauliflower on plates, scatter with anchovy crumbs and sage leaves and drizzzle over pan juices.