Roasted cauliflower with almond sauce

Ester was recently awarded Best New Restaurant and Restaurant of the Year at the Time Out Sydney Food Awards, and for very good reason. Try Mat Lindsay’s signature dish at home- it’s guaranteed to satisfy even the most hardcore of meat eaters!
Roasted cauliflower with almond sauce

Roasted cauliflower with almond sauce


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
150ml water
200g extra virgin olive oil
2 egg yolks
Brown rice vinegar
Sea salt


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.