Roast Cauliflower with Almond Sauce

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Food / Mains / Recipes

This recipe is amazing! If you are a fan of cauliflower cheese, you will go crazy for this amped up healthy alternative. I first tried this at my friend Emma’s house and I demanded the recipe off her (I even hounded her on Facebook when she hadn’t sent it to me within a few days). Charley Noble has a similar dish at their restaurant, and this is where Emma first got her inspiration to make this at home.

Instead of a fatty cheese sauce, you serve the cauliflower with an almond sauce. Now don’t get me wrong, I love cheese, but this is so creamy and full of flavour that I know you will agree that it is better! Not only is the sauce delicious, but it is healthy too! Great for people who are lactose intolerant 🙂

Sorry for the lack of pictures, I was too busy cooking up a storm to capture the action.

Serves 2 for a main, or 4 as a side dish.


  • 1 head of cauliflower
  • For drizzling: extra virgin-olive oil
  • Juice of ½ lemon
  • ½ cup roasted almonds, coarsely chopped
  • 1 cup mint of leaves

Almond Sauce:

  • 100g almond meal / ground almonds
  • 200g extra-virgin olive oil
  • 2 egg yolks
  • To taste: brown rice vinegar

Method for the almond sauce:

  • Place the almond meal in a saucepan with 150ml water and a little of the oil and heat gently until the almond just starts to swell (this makes it easier to blend).
  • Pour almond mixture into a blender and process to a smooth paste.
  • When smooth, season to taste with brown rice vinegar and sea salt.
  • With the blender running, add the egg yolks, then add the oil in a thin, steady stream until thick and creamy, check seasoning and set aside at room temperature.


  • Peel off the large outer leaves, then quarter the cauliflower, remove some of the core and steam (or boil) on high for around 10 minutes or until a skewer goes into the stem easily. Set aside to cool to room temperature.
  • Heat the oven to as hot as you can get it. Place the cauliflower on a roasting tray or a cast-iron pan and roast until it’s dark golden brown (10-15 minutes; any charred parts are fine and add flavour).
  • Remove from the oven and dress simply with olive oil and lemon juice, and season with sea salt and black pepper.
  • To plate up, cover a dish with the almond sauce and sit the cauliflower on top, Scatter with almonds and mint.
  • I served the cauliflower with pan fried fish and zucchini boats, delish!

The Author

Snaphappy foodie who is obsessed with travel. Currently living in London, originally from New Zealand.


  1. Looks like a goodie! I brought a large bag of almond meal from countdown for just $10 this week. x

  2. LORRAINE says

    Am going to try this one. Looks scrumptious. Smelt delicious at lunch time.

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