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Roast cauliflower with almond sauce


You'll need

1 head of cauliflower For drizzling: extra virgin-olive oil Juice of ½ lemon ½ cup roasted almonds, coarsely chopped 1 cup mint leaves   Almond sauce 100 g almond meal 200 g extra-virgin olive oil To taste: brown rice vinegar 2 egg yolks

Method

  • 01
  • For the almond sauce, place the almond meal in a saucepan with 150ml water and a little of the oil and heat gently until the almond just starts to swell (this makes it easier to blend). Pour almond mixture into a blender and process to a smooth paste, then season to taste with brown rice vinegar and sea salt. With the blender running, add the egg yolks, then add the oil in a thin, steady stream until thick and creamy, check seasoning and set aside at room temperature.
  • 02
  • Peel off the large outer leaves, then quarter the cauliflower, remove some of the core and steam on high for around 10 minutes or until a skewer goes into the stem easily. Set aside to cool to room temperature.
  • 03
  • Heat the oven to as hot as you can get it. Place the steamed cauliflower in a roasting tray or a cast-iron pan and roast until it's dark golden brown (10-15 minutes; any charred parts are fine and add flavour).
  • 04
  • Remove from the oven and dress simply with olive oil and lemon juice, and season with sea salt and black pepper.
  • 05
  • Cover a plate with the almond sauce and sit the cauliflower on top, and scatter with almonds and mint.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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