Introduction

Roasted Cauliflower with Almond Sauce is a vibrant and flavorful dish inspired by Ester Restaurant. The creamy almond sauce perfectly complements the charred cauliflower, while toasted almonds and fresh mint add delightful texture and brightness. This recipe is easy to prepare and makes a stunning side or vegetarian main.

A large piece of roasted cauliflower with a golden brown and slightly charred outer layer stands on a white plate. The cauliflower's inner part is creamy white with some brown roasted spots, wrapped in darkened, crispy greens that curl around it. It is placed on a pool of creamy sauce scattered with crushed almonds and garnished with green herbs. A white marbled texture is visible beneath the plate, creating a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond meal

2/3 cup water

3/4 cup + 1 tbsp extra virgin olive oil (separated)

2 tbsp brown rice vinegar (or rice vinegar or apple cider vinegar)

2 egg yolks

1 tsp salt (plus more to taste)

Black pepper

1 large head of cauliflower

2 tbsp extra virgin olive oil

1/2 lemon (juice only)

Salt and pepper

1/2 cup almonds (roughly chopped and lightly toasted in a dry frypan)

1/2 cup fresh mint leaves (packed)

Instructions

Step 1: Make the almond sauce by placing almond meal, water, and 2 tablespoons of olive oil in a small saucepan over medium heat. Heat for 2 to 3 minutes until the almond meal begins to swell.

Step 2: Transfer the almond mixture to a blender or food processor and blend until smooth. Add rice vinegar and 1 teaspoon salt, then blend again to combine.

Step 3: With the blender running, add the egg yolks and slowly pour in the remaining 3/4 cup olive oil in a thin stream. Continue blending until the sauce thickens and becomes creamy. Adjust seasoning with salt and black pepper, then set aside at room temperature.

Step 4: Prepare the cauliflower by cutting it into quarters, leaving most leaves on, and trimming some core to ensure even cooking.

Step 5: Bring a large pot of water to a boil. Add the cauliflower and boil for 3 minutes, or steam if preferred. Drain and let steam dry for 10 minutes to finish cooking.

Step 6: Preheat the grill or broiler to high, positioning the rack about 20 cm (8 inches) from the heat source.

Step 7: Drizzle cauliflower with 2 tablespoons olive oil and place under the grill. Grill for about 5 minutes until charred, then turn and char the other side for a few minutes.

Step 8: Remove the cauliflower from the grill, drizzle with lemon juice, and season with salt and pepper.

Step 9: To serve, spread approximately 3/4 cup of almond sauce on a plate. Place the roasted cauliflower on top, then sprinkle with toasted almonds and fresh mint leaves.

Step 10: This dish can be enjoyed warm or at room temperature.

Tips & Variations

For a vegan version, substitute the egg yolks with a plant-based thickener like aquafaba or silken tofu in the sauce.

Use smoked almonds instead of regular almonds for a deeper flavor.

Try adding a pinch of smoked paprika or chili flakes to the almond sauce for a subtle spicy kick.

Serve with a fresh green salad or grilled bread to make it a more substantial meal.

FAQs

Can I use whole almonds instead of almond meal?

If you only have whole almonds, you can grind them into a fine meal using a food processor or buy pre-made almond meal for best results in the sauce’s texture.

Is it necessary to use egg yolks in the almond sauce?

Egg yolks help emulsify the sauce, creating its creamy texture, but you can replace them with vegan alternatives if desired, though the texture will vary slightly.