Whole Roasted Cauliflower with Almond Sauce

This vegetable dish is truly something special and will delight even those who often turn their noses up at cauliflower.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 piece Cauliflower, fresh

  • pieces Oil, olive

  • pieces Salt, table

mandljeva omaka

  • 50 g Nuts, almonds, blanched

  • 6 pieces Fish, anchovy fillets in oil

  • 2 piece Garlic, fresh

  • 2 spoons Butter, unsalted

  • 100 ml Oil, olive

  • 2 spoons Vinegar, red wine

  • 0.5 cups Parsley, fresh

  • pieces Salt, table

Steps

  1. Place the oven rack in the middle position and place a baking dish on it. Preheat the oven to 190 degrees Celsius. Allow the baking dish to heat up in the oven. Place a container of hot water at the bottom of the oven to create steam.

  2. Take a head of cauliflower and remove all the outer leaves. Use a sharp knife to cut out the core, being careful to keep the head intact.

  3. Rinse the cauliflower under running water and place it cut-side down on a clean work surface. Drizzle olive oil over the top and use your hands to evenly spread it over the entire surface. Season with salt.

  4. Remove the hot baking dish from the oven and place the cauliflower head on it (cut-side down). Roast the cauliflower in the preheated oven for 45 to 90 minutes, brushing it with olive oil two or three times during roasting. The cauliflower is done when it softens and turns a nice golden brown on top. To achieve a beautiful color, finish roasting with the broiler on.

  5. While the cauliflower is roasting, prepare the sauce. Toast the almonds in a dry pan. Let the toasted almonds cool, then blend them in a food processor with anchovies, garlic, and butter until smooth. First, mix in the oil, then the vinegar, and finally the chopped parsley. Season the sauce to taste with pepper and salt.

  6. Once the cauliflower is roasted, remove it from the oven. Place it on a wooden board and coat it with the almond sauce. Slice it into wedges or pieces, drizzle with a bit more sauce, and serve.

Nutrition Information (Per 100g)

  • Calories: 165.81 kcal
  • Fat: 8.58 g
    • Saturated Fat: 2.22 g
  • Carbohydrates: 3.52 g
    • Sugars: 0.46 g
  • Protein: 16.09 g
  • Fiber: 1.07 g

Advice

After roasting the cauliflower, which we coated with almond sauce, you can also sprinkle some grated Parmesan cheese on top.