This dish is a true celebration of culinary creativity, combining the visual appeal of the stunning purple cauliflower with the robust flavors of smoked almond cream. Not only does it captivate with its vibrant presentation, but it also delivers a delightful mix of textures and tastes. Perfect for a quick, nutritious dinner or a show-stopping centerpiece for a vegetarian feast, this recipe is set to impress both visually and gastronomically.
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- 1 medium purple cauliflower, cut into florets
- 1 cup raw almonds
- 2 tablespoons smoked paprika
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1 cup water
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Spread the cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 25-30 minutes until tender and slightly charred.
- Meanwhile, in a skillet over medium heat, toast the almonds until golden brown and fragrant, about 5-7 minutes. Set aside to cool.
- In a blender, combine the toasted almonds, smoked paprika, garlic, remaining olive oil, lemon juice, and water. Blend until smooth and creamy, adding more water if needed for desired consistency.
- Arrange the roasted cauliflower on a serving plate and drizzle generously with the smoked almond cream.
- Garnish with chopped parsley before serving.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 16g | Protéines: 8g | Fat: 16g | Sucre: 4g