- 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
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.