Description

A vibrant and flavorful Roasted Cauliflower dish served with a creamy almond sauce, toasted almonds, and fresh mint, perfect as a light vegetarian main or side dish. The cauliflower is blanched, then charred under a grill to add smoky depth, complemented by a rich, smooth almond sauce made with brown rice vinegar and egg yolks for a luscious texture.

Ingredients

Scale

Almond Sauce

1 cup almond meal
2/3 cup water
2 tbsp extra virgin olive oil
2 tbsp brown rice vinegar (or rice vinegar or apple cider vinegar)
2 egg yolks
1 tsp salt (plus more to taste)
Black pepper to taste
3/4 cup + 1 tbsp extra virgin olive oil (separated)

Roasted Cauliflower

1 large head of cauliflower
2 tbsp extra virgin olive oil
1/2 lemon, juice only
Salt and pepper to taste

To Serve

1/2 cup almonds, roughly chopped and lightly toasted in a dry frypan
1/2 cup fresh mint leaves, packed

Instructions

Make the Almond Sauce: Place the almond meal, water, and 2 tablespoons of olive oil in a small saucepan over medium heat. Heat until the almond meal begins to swell, about 2 to 3 minutes.
Blend the Sauce: Transfer the almond mixture to a blender or small food processor and blend until smooth. Add the brown rice vinegar and salt, then blend again to combine.
Emulsify the Sauce: With the blender running, add the egg yolks and slowly pour the remaining olive oil in a thin stream. Continue blending until the sauce thickens and becomes creamy. Adjust seasoning with salt and black pepper to taste, then set aside at room temperature.
Prepare the Cauliflower: Cut the cauliflower into quarters, leaving most of the outer leaves intact. Trim a bit of the core to ensure even cooking.
Blanch the Cauliflower: Bring a large pot of water to a boil. Add the cauliflower and boil for 3 minutes. Alternatively, steam the cauliflower during this step.
Steam Dry: Drain the cauliflower and allow it to steam dry for 10 minutes. This will also continue to cook the cauliflower gently.
Preheat and Grill: Preheat your grill or broiler on high and position the rack about 20cm (8 inches) from the heat source.
Char the Cauliflower: Drizzle the cauliflower with olive oil and place under the grill. Grill for about 5 minutes until the surface is nicely charred, then turn and char the other side for a few minutes.
Season the Cauliflower: Remove from the grill, drizzle with fresh lemon juice, and sprinkle with salt and pepper to taste.
Assemble and Serve: Spread approximately 3/4 cup of the almond sauce on each serving plate. Place the grilled cauliflower on top, then sprinkle with toasted almonds and fresh mint leaves. Serve warm or at room temperature.

Notes

The outer leaves left on the cauliflower help retain moisture during cooking and add flavor.
To toast almonds, place them in a dry pan over medium heat, stirring frequently for 3-5 minutes until golden and fragrant.
The almond sauce should be kept at room temperature and used within a few hours; it is not recommended to refrigerate due to the egg yolks.
If preferred, the cauliflower can be steamed fully instead of boiling before grilling for a softer texture.
Adjust the amount of lemon juice and seasoning according to taste to balance the flavors.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Grilling
Cuisine: Modern Australian

Keywords: roasted cauliflower, almond sauce, grilled vegetables, vegetarian recipe, healthy side dish, Ester restaurant