1 whole head of cauliflower
1 cup of round mint leaves
½ cup of roasted almonds, chopped roughly
Extra virgin olive oil
Juice of half a lemon
Salt and black pepper
For the almond sauce:
100g almond meal
200g extra virgin olive oil
2 egg yolks
Brown rice vinegar
Toast the almond meal in an oven set to 180 deg C until lightly golden, should take roughly 5 mins.
Put the toasted meal in a saucepan with the water and heat gently to approximately 50 deg C. Pour almond mixture into a blender and mix to a smooth paste, season to your taste with the vinegar and salt. While still blending add the two egg yolks then slowly add the oil as if making a mayonnaise, check seasoning and you are done.
Quarter the cauliflower and steam on high for approximately 10 mins or until a skewer will go into the stem area with just a little resistance. Let cool to room temp.
Heat your oven to as hot as you can get it. In a roasting tray or a cast iron pan roast the steamed cauliflower until parts are a dark golden brown, should take around 10 – 15 minutes, any charred parts are fine and just add flavour.
When done, remove from the oven and dress simply with the olive oil, lemon juice, salt and black pepper.
Cover a plate with the almond sauce and sit the roasted cauliflower on top, scatter over top the mint and chopped almond.