Toasted Cauliflower With Serrano Ham And Almonds Recipes

CAULIFLOWER RISOTTO WITH BRIE AND ALMONDS

Steps:

• Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
• Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
• Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
• Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.

ROASTED CAULIFLOWER WITH CUMIN, CORIANDER AND ALMONDS

Steps:

• Preheat your oven to 200°C/400°F/gas 6.
• Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a colander, allowing it to steam dry (you don't want any water left in your cauliflower or it won't roast properly).
• Toss it in a good lug of olive oil and the butter.
• In a pestle and mortar, bash your spices and chillies with a pinch of salt, then mix them with your almonds and put in a hot, dry ovenproof pan to slowly toast them.
• After a couple of minutes, add the cauliflower. When it gets a n.
• ice bit of colour on it, add the lemon zest and juice and mix around well.
• Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.

CAULIFLOWER WITH ALMONDS

Steps:

• Trim leaves from cauliflower, leaving 1 in. of stem for support. Place in Dutch oven; add hot water that covers stem but does not touch head. Cover and steam until tender, about 12-15 minutes. Meanwhile, melt butter in a small saucepan; blend in flour and salt. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon the sauce over and sprinkle with cheese, almonds and paprika. Accompany with green beans if desired.

CAULIFLOWER WITH ALMONDS, CAPERS AND RAISINS

Steps:

• Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
• Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
• Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
• Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.

ROASTED CAULIFLOWER WITH FETA, ALMONDS AND OLIVES

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss the cauliflower with the olive oil. Season well with the salt, pepper and red-pepper flakes, if using, and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 25 to 30 minutes, tossing halfway through to ensure even browning.
• Meanwhile, toast the almonds in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
• Once the cauliflower is roasted, toss it in a large bowl with the feta cheese, olives, half the almonds and 1 tablespoon parsley until combined. Top with remaining almonds and parsley, and lemon. Season with flaky salt, if desired.

CAULIFLOWER WITH GOLDEN RAISINS AND ALMONDS

Steps:

• Preheat oven to 425 degrees, with racks in middle and lower third. Place raisins in a measuring cup and cover with very hot water. Arrange cauliflower on two rimmed baking sheets. Toss with oil and season with salt and pepper. Bake 10 minutes.
• Turn cauliflower and top with almonds. Bake until cauliflower is browned and tender and almonds are toasted, 10 minutes. Drain raisins. Transfer cauliflower to a serving dish; top with raisins and drizzle with sherry vinegar.