Roasted Cauliflower with Almond Sauce
A delightful dish combining crispy roasted cauliflower with a creamy almond sauce, perfect for a heartwarming meal.
Ingredients
For the Almond Sauce
- 1 cup almond meal Adds a nutty, creamy base
- 2/3 cup water Necessary for blending
- 3/4 cup extra virgin olive oil Heart of the dish, provides richness
- 1 tbsp extra virgin olive oil For roasting
- 2 tbsp brown rice vinegar Gives a tangy kick
- 2 qty egg yolks For creaminess
- 1 tsp salt Enhance flavors
- to taste black pepper For spiciness
For the Cauliflower
- 1 large head cauliflower Crispy and juicy
- 1/2 qty lemon (juice only) For brightness
- 1/2 cup almonds (roughly chopped and lightly toasted) For crunchy topping
- 1/2 cup fresh mint leaves (packed) Provides freshness
- to taste salt and pepper To season the cauliflower
Instructions
Prepare the Almond Sauce
- In a small saucepan, combine the almond meal, water, and 2 tablespoons of extra virgin olive oil over medium heat. Stir until the almond meal swells and thickens, approximately 2 to 3 minutes.
- Transfer the almond mixture to a blender or small food processor and blend until smooth. Add the brown rice vinegar and salt, blending until fully combined.
- With the blender running, carefully incorporate the egg yolks, then drizzle in the remaining olive oil in a thin stream until the sauce is thick and creamy. Taste and adjust with salt and pepper as needed. Set aside at room temperature.
Prepare the Cauliflower
- Cut the cauliflower head into quarters, keeping most of the outer leaves intact. Trim the core slightly.
- Bring a large pot of water to a boil, then add the cauliflower and boil for about 3 minutes.
- Drain the cauliflower and let it steam dry for 10 minutes. Preheat your grill or broiler on high.
- Drizzle the cauliflower with a tablespoon of extra virgin olive oil and grill for 5 minutes until charred, then turn to char the other side and cook for a few more minutes.
- Remove from heat, sprinkle with lemon juice, and season with salt and pepper.
Plating
- Spread about 3/4 cup of the almond sauce onto a serving plate, place the roasted cauliflower on top, and sprinkle with toasted almonds and fresh mint leaves.
Notes
Toasting almonds enhances their flavor. For firm cauliflower, cut into larger florets. Substitute brown rice vinegar with apple cider vinegar for a different flavor. Store almond sauce and cauliflower separately in airtight containers, and consume within two days for best texture.