CAULIFLOWER WITH ALMOND AILLADE
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
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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