Roasted Cauliflower with Almond Sauce (Ester Restaurant)

1. The cauliflower I used was around 25cm / 10" in diameter.

2. This recipe makes more Almond Sauce than you need because it is hard to make a smaller amount. Reserve leftovers in the fridge and drizzle over roasted vegetables or meats.

3. The Almond Sauce is quite rich. So here are two other simple sauces that go really well with this that are lighter and faster / easier to make.

Lemon Yoghurt Sauce - a simple sauce alternative that matches superbly with roasted cauliflower. Mix together 1 cup of creamy plain yoghurt with 1/2 tsp salt, black pepper, 1 small garlic clove (minced), 1 tbsp olive oil and 1 to 2 tbsp of lemon juice. Place in the refrigerator for the flavours to develop for 20 minutes. Variation: Add 3/4 tsp cumin powder to give this dish a Middle Eastern twist.

Yoghurt Tahini Sauce - creamier than then Lemon Yoghurt Sauce but still much lighter than the Almond Sauce! Mix together 3/4 cup of creamy plain yoghurt with 2 tbsp of tahini, 1/2 tsp salt, black pepper and 2 tbsp of lemon juice. Place in the refrigerator until required.

4. Nutrition assuming 4 servings which is a fairly substantial serving (1/4 cabbage per person).