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1-3/4
1/2
1/2
2
1-1/2
1
1/3
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2
2
2
ar
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c
c
T
c
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Cauliflower
Almonds (1)
Wine, White
Flour allpurp.
Broth (2)
Salt
Pepper
-- Garnish
Almonds (1)
Garlic
Olive Oil ExtV
Chili Flake (3)
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Prep - (10 min work - overlap with Garnish)
- Divide CAULIFLOWER into florets. Cut large ones into 2 or 3
pieces so they are all about the same size. Split any whole stems.
- Steam the Cauliflower or boil in lightly salted water until
just tender. Do not overcook.
- Refresh in cold water.
Garnish - (10 min)
- Slice GARLIC crosswise thin.
- Sliver ALMONDS if needed, see Almonds.
Mix with Garlic.
- Heat Olive Oil in a pan large enough for the Cauliflower.
over moderate heat.
- Stir the Garlic mix into the pan and fry stirring until
Garlic is light golden. Remove immediately leaving oil in the pan.
Run - (20 min)
- Combine 1/2 cup ALMONDS with the White Wine in a food
processor or blender and run to a smooth paste. Best to start with a
small amount of Wine.
- Reheat the Oil over moderate heat and stir in the Flour.
Fry stirring until cooked but not colored, then immediately start
stirring in Broth a little at a time until you have a smooth
sauce, then stir in Almond Paste, Salt and Pepper.
Cook over moderate heat for 5 minutes, stirring often.
- When ready to serve, reheat the sauce if needed and stir in the
Cauliflower until well coated and heated through.
- Serve hot garnished with Almond Garnish and a sprinkle of
Chili Flake.
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