Serves 2-4
Ingredients
1 whole head of cauliflower
½ cup chopped parsley
½ cup of Mandolé Orchard Roasted Almonds, chopped roughly
Extra virgin olive oil
Juice of half a lemon
Salt and black pepper
For the almond sauce:
100g almond meal
150ml water
200g extra virgin olive oil
2 egg yolks
1 tsp apple cider vinegar
Pinch of sea salt
Method
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Sauce: Place the almond meal in a saucepan with the water and heat gently to approximately 50°C.
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Pour almond mixture into a blender and mix to a smooth paste. Add apple cider vinegar and sea salt.
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Whilst still blending, add the two egg yolks then slowly add the oil as if making a mayonnaise. Check seasoning and add more vinegar or salt to your taste if needed. Your sauce is complete!
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Steam the cauliflower on high for approximately 10 minutes or until a skewer will go into the stem area with just a little resistance. Leave it to cool to room temperature.
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Heat your oven to as hot as you can. In a roasting tray or a cast iron pan drizzle with extra virgin olive oil. Add the steamed cauliflower and roast until parts are a dark golden brown which will roughly take 10–15 minutes.
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Remove from the oven and dress simply with the olive oil, lemon juice, salt and black pepper.
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To serve, cover a plate with the almond sauce and sit the roasted cauliflower on top. Scatter the parsley and roasted almonds over the top.
This sauce is also beautiful to serve with oven roasted salmon instead of cauliflower. Enjoy!
Tootie x
