Watercress Salad with Almond Cream

February 27, 2017

Ingredients

  • 1 medium-sized cauliflower, chopped into small florets
  • 2 tablespoons olive oil, divided
  • Sea salt
  • Ground pepper
  • 1 cup blanched almonds, soaked in water for 12 hours and rinsed well
  • Zest and juice of 1 lemon
  • ⅓ cup Greek yogurt
  • 1 tablespoon honey
  • 2 cups watercress

Preparation

Take half the cauliflower florets, toss with 1 tablespoon olive oil, a sprinkle of salt and pepper. Roast on a baking sheet in a 450°F oven for 20–25 minutes, until tender. Set aside.

Take reserved florets and steam or boil for 10 minutes, until tender. In a food processor, combine florets, soaked almonds, lemon juice and zest, olive oil, honey, 1 teaspoon salt and ½ teaspoon pepper and yogurt. Blend until smooth.

To serve, spread a large spoonful of purée on plate, top with roasted cauliflower florets and watercress. Drizzle with olive oil and a squeeze of lemon if desired.

Ingredients

  • 1 medium-sized cauliflower, chopped into small florets
  • 2 tablespoons olive oil, divided
  • Sea salt
  • Ground pepper
  • 1 cup blanched almonds, soaked in water for 12 hours and rinsed well
  • Zest and juice of 1 lemon
  • ⅓ cup Greek yogurt
  • 1 tablespoon honey
  • 2 cups watercress
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