Cauliflower with almond cream
4 servings
50 minutes
Cauliflower with almond cream is an exquisite dish of author cuisine that combines the tenderness of vegetables with a rich nutty flavor. The dish is inspired by gastronomic traditions that blend crunchy textures with creamy sauces. Cauliflower, coated in airy batter and fried to a golden crust, becomes the perfect base for a harmonious duet: refined almond puree with a honey note and delicate plant-based béchamel sauce. The taste of this dish is a balance of soft sweetness, nutty depth, and light spiciness from the 'Sweet Chili' sauce. Garnished with almond petals, it gains an additional refined accent. The dish is suitable for both festive dinners and sophisticated everyday meals, delighting gourmets with its texture and elegance.
1
For the lean béchamel sauce: fry flour in vegetable oil, add warm almond milk, and knead for 5 minutes. Add salt, pepper to taste, and seaweed caviar. The sauce is ready.
- Wheat flour: 30 g
- Vegetable oil: to taste
- Almond milk: 100 ml
- Salt: to taste
- Allspice: to taste
- Caviar (fish roe): 10 g
2
For almond puree: roast almonds at 180 degrees for 5 minutes. Peel and cook for 20 minutes on low heat with peeled celery root and apple. Blend into puree with honey.
- Almond: 100 g
- Celeriac: 100 g
- Apple: 100 g
- Honey: 50 g
3
Blanch the cauliflower for 1 minute in boiling water, then coat in starch and then in batter. Fry in oil until golden brown and season with 'Sweet Chili' sauce.
- Cauliflower: 160 g
- Cornstarch: 15 g
- Tempura batter mix: 50 g
- Vegetable oil: to taste
- Sweet chili sauce: 50 ml
4
Place the cauliflower on a plate, next to it put almond puree and béchamel sauce. Garnish with almond petals.
- Flaked almonds: 5 g