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 the almond meal, water, and 2 tablespoons of olive oil in a small saucepan over medium heat. Heat until the almond meal starts to swell, about 2 to 3 minutes.

Step 2: Pour the almond mixture into a blender or small food processor and blend until smooth. Add brown rice vinegar and salt, then blend again to mix.

Step 3: With the blender running, add the egg yolks, then slowly pour in the remaining 3/4 cup olive oil in a thin stream. Continue blending until the sauce thickens and becomes creamy. Taste and adjust salt and pepper as needed. Set aside at room temperature.

Step 4: Prepare the cauliflower by cutting it into quarters, leaving most of the outer leaves on. Trim a bit of the core to help it cook evenly.

Step 5: Bring a large pot of water to a boil and add the cauliflower. Boil for 3 minutes, or alternatively steam it until slightly tender.

Step 6: Drain and let the cauliflower steam dry for 10 minutes as it finishes cooking.

Step 7: Preheat your grill or broiler on high and position the rack about 20 cm (8 inches) from the heat source.

Step 8: Drizzle the cauliflower with 2 tablespoons of olive oil, then place it under the grill. Grill for 5 minutes until nicely charred, then turn and char the other side for a few minutes.

Step 9: Remove the cauliflower from the grill and drizzle with lemon juice. Season with salt and pepper.

Step 10: To serve, spread about 3/4 cup of the almond sauce on a plate. Place the roasted cauliflower on top, then sprinkle with toasted almonds and fresh mint leaves.

Tips & Variations

For a vegan version, omit the egg yolks and use a flax egg or aquafaba as a thickener in the almond sauce.

Try adding a pinch of smoked paprika or cumin to the almond sauce for extra depth of flavor.

Use other nuts like cashews or walnuts if you prefer a different texture in the sauce or as a garnish.

Steaming the cauliflower instead of boiling helps retain more nutrients and flavor.

Storage

Store any leftover roasted cauliflower and almond sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the cauliflower gently under the grill or in a warm oven to restore its charred texture. The almond sauce can be served cold or brought to room temperature before serving.

FAQs

Can I make the almond sauce ahead of time?

Yes, the almond sauce can be made a few hours in advance and kept at room temperature. Just give it a good stir before serving.

What if I don’t have almond meal?

You can make almond meal by finely grinding blanched almonds in a food processor. Be careful not to over-process, or you’ll get almond butter instead.