Cauliflower With Almonds Recipes

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE

Steps:

• Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
• Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
• Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
• Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
• Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
• Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
• In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
• When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
• Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

CAULIFLOWER WITH ALMONDS

Steps:

• Trim leaves from cauliflower, leaving 1 in. of stem for support. Place in Dutch oven; add hot water that covers stem but does not touch head. Cover and steam until tender, about 12-15 minutes. Meanwhile, melt butter in a small saucepan; blend in flour and salt. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon the sauce over and sprinkle with cheese, almonds and paprika. Accompany with green beans if desired.

ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Steps:

• Preheat your oven to 200°C/400°F/gas 6. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Toss it in a good lug of olive oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

CAULIFLOWER "COUSCOUS" WITH DRIED FRUIT AND ALMONDS

Steps:

• Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8-10 minutes. Transfer to a small bowl. Wipe out skillet.
• Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
• Whisk broth and honey together in a small bowl.
• Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3-5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3-5 minutes more.
• Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
• Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
• Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

CREAMY BAKED CAULIFLOWER WITH ALMOND CRUMBS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut off enough of the cauliflower stalk so it sits flat, then cut a deep cross in the base of the stalk. Sit the cauliflower on a piece of foil, then rub over 1 tbsp oil. Sprinkle over 2 tbsp water, season well, then cover tightly with the foil, sealing the water and cauliflower inside the package. Put in a baking dish and cook for 1 hr 30 mins.
• Meanwhile, cook the onions with a pinch of salt and 2 tbsp oil in a pan until soft and translucent. Stir in the garlic, mace, thyme leaves and flour and stir for 2 mins, then add the almond milk. Bring to a simmer, stirring, then season. When slightly thickened, remove from the heat and stir in the soya cream and mustard.
• Rub the breadcrumbs with the remaining oil. Stir in the almonds.
• Uncover the cauliflower and return to the dish. Pour the sauce all over the cauliflower and into the dish. Scatter the crumbs on top, and tear over the two whole thyme sprigs. Turn the oven up to 200C/180C fan/gas 6. Bake for 15-20 mins more, until the sauce is bubbling and thickened slightly, and the crumbs and cauliflower are golden. Cut into wedges and serve with a green salad and some garlic bread.

CAULIFLOWER WITH MUSHROOM-ALMOND SAUCE

Steps:

• In a saucepan containing 1 in. of water, steam whole cauliflower until tender, about 10 minutes. , Meanwhile, in a skillet, saute mushrooms, almonds and onions in butter until mushrooms are tender. Dissolve bouillon in 3/4 cup water; add to skillet. Combine cornstarch with remaining water until smooth; add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Place cauliflower in a large bowl; top with sauce.