Cauliflower With Almond Aillade Recipes

MOROCCAN CAULIFLOWER AND ALMOND SOUP

Moroccan Cauliflower and Almond Soup image

This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 large head cauliflower (about 3-1/2 pounds), broken into florets
6 cups vegetable stock
3/4 cup sliced almonds, toasted and divided
1/2 cup plus 2 tablespoons minced fresh cilantro, divided
2 tablespoons olive oil
1 to 3 teaspoons harissa chili paste or hot pepper sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-1/4 teaspoons salt
1/2 teaspoon pepper
Additional harissa chili paste, optional

Steps:

In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

CAULIFLOWER WITH ALMOND AILLADE

Cauliflower with Almond Aillade image

Aillade's egglessness leaves it with a slightly weaker constitution than it's cousin aioli, so it can break more easily. Happily, it doesn't matter if it breaks-carry on and it will all come together when it hits the hot cauliflower and a little water.

Provided by Cal Peternell

Categories HarperCollins Cauliflower Almond Garlic Side Vegetarian Vegan Wheat/Gluten-Free

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

1 almond-size garlic clove (or more)
Kosher or sea salt
1/4 cup peeled raw almonds
3/4 cup good olive oil
1 teaspoon lemon juice or vinegar (white wine, Champagne, or cider)
2 tablespoons finely chopped parsley
Freshly ground black pepper
1 large cauliflower head (about 2 pounds) cut into Ping-Pong- ball-size florets

Steps:

Put a large pot of water on to boil for the cauliflower while you make the aillade.
Pound the garlic in a mortar and pestle with a pinch of salt, add the almonds and pound to a chunky paste, not entirely smooth. Stir in 1 tablespoon of water and then begin adding olive oil in a thin stream, like making mayonnaise. When half the oil is in, add another tablespoon of water if it's getting very thick, then keep stirring in the remaining oil. Add the lemon juice or vinegar, chopped parsley, black pepper, and a pinch of salt. Taste and adjust with more lemon or salt and add a splash of water if it needs more flow.
Add salt to the pot of boiling water and taste that it's right. Add the cauliflower and cook until tender-about 5 minutes, but tasting a piece is the only way to really know. Stir a couple of tablespoons of the cooking water into the bowl of aillade to get it in the mood. Set aside a little more cooking water for possible adjustments, then drain the cauliflower and put it in a mixing bowl. Stir in the aillade. Taste and adjust for flavor with salt or lemon, and for texture with a splash of cooking water or oil.
Variation
Smash up a few anchovy fillets with the garlic and almonds.

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