Description
A beautiful head of cauliflower, slathered with a creamy almond and lemon sauce that’s baked to perfection.
Ingredients
Scale
- 1 small head of cauliflower
- 3/4 cup mayonnaise
- 3/4 cup almonds, roughly chopped (feel free to use another nut if you can’t have almonds)
- 1/3 cup parsley, chopped
- 1/2 teaspoon salt
- juice from half a lemon
Instructions
- Preheat the oven to 425 degrees. Trim the cauliflower on the bottom by removing the leaves and cutting the stem so it sits flat.
- Bring a large pot of water to a boil. Heavily salt it with 2-3 tablespoons of salt. Once boiling, add the cauliflower to the pot. Boil for 8-10 minutes until the stem of cauliflower can easily be pierced with a knife. It should not be falling apart, just tender. Once cooked, remove cauliflower and set aside.
- Meanwhile, make the spread. In a bowl, mix together the mayonnaise, almonds, parsley, salt and lemon. Set aside.
- Spread the mayonnaise mixture on the bottom and inside as much as possible. Spread the remaining amount on top and all around the cauliflower. Place in a baking dish or cast iron skillet and bake for 15 minutes until lightly browned on top. Sprinkle with parsley and serve immediately!