Cauliflower with Almond Cream
Main Dishes • Author's
Description
Cauliflower with Almond Cream
Ingredients
- Cauliflower 5 oz
- Corn Starch 0 oz
- Tempura Flour 0 oz
- Sweet Chili Sauce 0 fl oz
- Chopped almonds 0 oz
- Chopped almonds 5 oz
- Celery salt 5 oz
- Apple 5 oz
- Honey 0 oz
- Wheat Flour 0 oz
- Almond 5 fl oz
- Kaviar 0 oz
- Vegetable Oil to taste
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
For the vegan béchamel sauce: sauté the flour in vegetable oil, add warm almond milk, and mix for 5 minutes. Add salt and pepper to taste, as well as seaweed caviar. The sauce is ready.
Step 2
For the almond puree: roast the almonds for 5 minutes at 355°F. Peel and cook for 20 minutes on low heat with the peeled celery root and apple. Blend into a puree with honey.
Step 3
Blanch the cauliflower for 1 minute in boiling water, then coat it in cornstarch, followed by the batter. Fry in oil until golden brown, and dress with sweet chili sauce.
Step 4
Plate the cauliflower alongside the almond puree and béchamel sauce. Garnish with almond flakes.
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