Lemon and almond cauliflower
Lemon and almond cauliflower is a vibrant side dish combining nutty almonds, zesty lemon, and tender cauliflower. It features simple cooking methods with toasted almonds and a warm chicken gravy to create a delightful flavour profile.
Cook time 4 min
Prep time 6 min
Ingredients:
3/4 cauliflower2 cups chicken gravy
1 cup almonds
1 tbsp chives
1 lemon
Lemon and almond cauliflower is a delightful dish that combines the nutty flavors of almonds with the tangy zest of lemon and the earthiness of cauliflower. This recipe is perfect for a healthy and tasty side dish.
Instructions:
- Wash the cauliflower thoroughly under cold water.
- Remove the leaves and cut the cauliflower into small florets.
- If using pre-made chicken gravy, warm it up in a saucepan over medium heat.
- If making your own gravy, prepare it and keep it warm.
- In a dry skillet over medium heat, add the almonds.
- Toast them, stirring occasionally, until they are golden brown and aromatic, about 5-7 minutes.
- Remove the almonds from the heat and set them aside.
- In a large pot, bring enough water to a boil to cover the cauliflower florets.
- Once boiling, add a pinch of salt and the cauliflower florets.
- Cook until the cauliflower is tender but still slightly crisp, about 5-7 minutes.
- Drain the cauliflower and set it aside.
- Zest the lemon to get about 1 tablespoon of lemon zest.
- Cut the lemon in half and juice it to get about 2 tablespoons of lemon juice.
- In a large serving bowl, combine the cooked cauliflower, warm chicken gravy, toasted almonds, and lemon zest.
- Gently toss to ensure the cauliflower is well coated with the gravy and the almonds are evenly distributed.
- Sprinkle the finely chopped chives over the cauliflower mixture.
- Drizzle with the fresh lemon juice.
- Serve immediately while warm.
This lemon and almond cauliflower recipe is not only easy to prepare but also brings together a dynamic blend of flavors. The tangy lemon and crunchy almonds perfectly complement the tender cauliflower, making it a delightful addition to any meal. Enjoy this nutritious and delicious dish!
Lemon and almond cauliflower FAQ:
Store leftover Lemon and Almond Cauliflower in an airtight container in the refrigerator. It should be consumed within 3-4 days for best quality. Reheat gently in the microwave or on the stovetop.
Yes, you can substitute almonds with other nuts like walnuts or pecans, or seeds such as sunflower seeds for a different flavor. However, the toast time may vary depending on the nut or seed.
The cauliflower is properly cooked when it is tender yet still slightly crisp. This usually takes about 5-7 minutes of boiling. You can test doneness by poking a floret with a fork; it should be easily pierced but not mushy.
Yes, you can use turkey gravy or a vegetarian gravy if preferred. Note that the flavor profile may change slightly based on the type of gravy used.
A large pot that can hold enough water to cover all the cauliflower florets is recommended. This ensures even cooking and prevents overcrowding.
Cooking Tips:
- Choose fresh cauliflower without any brown spots for best results.
- Toasting the almonds beforehand can enhance their flavor.
- Grate the lemon zest finely to distribute the lemon flavor more evenly.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 11g
Carbohydrates 24g
Fiber 8g
Sugar 6g
Fat 18g
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