Cauliflower Almondine
Elevate your side dish game with this irresistible Cauliflower Almondine, a modern twist on the French classic. Tender, golden-roasted cauliflower florets provide the perfect canvas for a vibrant, nutty almondine sauce made with browned butter, crunchy sliced almonds, and a bright squeeze of fresh lemon. A touch of garlic and a sprinkle of parsley add depth, while the oven-roasted technique ensures caramelized perfection. Simple yet elegant, this dish is ready in just 40 minutes and makes an impressive pairing for dinner parties or a light vegetarian main. Perfectly seasoned and gluten-free, it's a wholesome, flavor-packed addition to any meal.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 head Cauliflower
- 4 tablespoons Butter
- 1 cup Sliced almonds
- 2 cloves Garlic
- 1 whole Lemon
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the cauliflower, then sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Toss to coat evenly.
Spread the cauliflower florets on a baking sheet lined with parchment paper in a single layer. Roast in the oven for 20-25 minutes, flipping halfway through, until golden brown and tender.
While the cauliflower roasts, finely mince the garlic cloves and chop the fresh parsley. Set aside.
In a medium skillet, melt 4 tablespoons of butter over medium heat. Continue cooking until the butter turns a golden brown and develops a nutty aroma, about 4-5 minutes. Be careful not to burn it.
Add the sliced almonds to the skillet and cook for 2-3 minutes, stirring frequently, until they are lightly toasted.
Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Remove the skillet from the heat and squeeze the juice of one lemon into the browned butter mixture. Stir to combine.
Once the cauliflower is done roasting, transfer it to a serving platter. Pour the almondine sauce over the top, making sure to distribute the almonds evenly.
Sprinkle the chopped parsley over the dish for a fresh finish. Adjust seasoning with extra salt and black pepper if needed.
Serve warm as a side dish or a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.0 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
