CosmopolitanAustraliaJune2015 .

This winter, vegetables are the new

plate stars – meat is just a support act.

Sydney’s Ester restaurant answers the

call with this crazy-popular dish

R O A S T

CAULIFLOWER

WITH ALMOND

SAUCE

YOU’LL NEED...

1 head of cauliflower

Extra virgin olive oil,

for drizzling

Juice of ½ lemon

½ cup roasted almonds,

coarsely chopped

1 cup mint leaves

Almond sauce

100g almond meal

150ml water

200g extra virgin olive oil

Brown rice vinegar, to taste

2 egg yolks

METHOD

1. To make the almond sauce,
   place the almond meal in a
   saucepan with the water and
   a little of the oil, then heat
   gently until the almond meal
   just starts to swell (this makes
   it easier to blend). Pour almond
   mixture into a blender and
   process to a smooth paste,
   then season to taste with
   brown rice vinegar and sea
   salt. With the blender still
   running, add the egg yolks,
   then add the oil in a thin,
   steady stream until the sauce
   is thick and creamy. Season
   to taste, then set it aside at
   room temperature.


2. Peel the large outer leaves
   off the caulif lower, then chop
   into quarters. Remove some
   of the core and steam on high
   for about 10 minutes, or until
   a skewer goes into the stem
   easily. Set aside to cool at
   room temperature.


3. Heat the oven to as hot
   as you can get it. Place the
   steamed caulif lower in a
   roasting tray or a cast-iron
   pan and roast for around
   10-15 minutes, or until it’s
   dark golden brown. (Any
   charred parts will be fine

• they add to the f lavour.)

4. Remove caulifl ower from
   the oven and dress simply
   with olive oil and lemon juice,
   and season with sea salt and
   black pepper.


5. To serve, cover a plate with
   the almond sauce and sit the
   caulif lower on top. Scatter
   with almonds and mint.

CARNIVORE

CONCESSION

Cook

PISTACHIO!

GRAINS TRUST Quinoa will have to fight it out with kaniwa (pronounced ka-nyi-wa) to be the top ingredient this year. Kaniwa

is darker, nuttier and sweeter than quinoa, so it’s a serious contender. But in the battle of the superfoods, everybody wins.

Believe it or not, comedy helped kickstart this

trend, with Stephen Colbert’s hilarious

Wonderful Pistachios ad – the latest branding

wizardry from the supercool nut company.

If you truly can’t go

without any animal

protein, opt for the meat

of the moment – wallaby.

Along with kangaroo,

hare, venison and other

tasty game meats, it’s

trending hard.

AND THE NUT OF THE YEAR

AWARD GOES TO...

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