Easy

Cauliflower in almond, garlic and saffron sauce

Name: Cauliflower in almond, garlic and saffron sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 900 g Cauliflower (trimmed florets); 20 g Almonds (raw blanched); 60 g Bread (small cubes); 8 g Garlic (peeled); 0.15 g Saffron (threads); 30 g Extra virgin olive oil (for the sauce base); 1800 g Water (reserve 350 g cooking water for the sauce); 4 g Parsley (chopped); 3 g Salt (cooking water)

Tender cauliflower in a traditional bread, almond, garlic and saffron sauce. Despite its Spanish name, ajopollo contains no chicken.

15 minprep

25 mincooking

4servings

779 kcalwhole recipe

195 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegan Vegetables 30 to 60 minutes Home-style

Lactose-free and 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Vegan

Dietary requirements

Lactose-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

Low calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Cauliflower trimmed florets 900 g
Almonds raw blanched 20 g
Bread small cubes 60 g
Garlic peeled 8 g
Saffron threads 0.15 g
Extra virgin olive oil for the sauce base 30 g
Water reserve 350 g cooking water for the sauce 1800 g
Parsley chopped 4 g
Salt cooking water 3 g

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9 ingredients selected

Cauliflower 900 g
Almonds 20 g
Bread 60 g
Garlic 8 g
Saffron 0.15 g
Extra virgin olive oil 30 g
Water 1800 g
Parsley 4 g
Salt 3 g

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Preparation

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Let’s get cooking

Method

Wash the cauliflower florets and boil in the 1800 g water with the salt for 7-9 minutes until just becoming tender. Reserve 350 g cooking water, drain the cauliflower and discard the rest of the water.
Heat the oil in a frying pan over medium-low heat. Add the sliced garlic, almonds and bread and stir for 3-4 minutes until lightly golden, without burning the garlic. Transfer everything, including the oil, to a blender jug.
Crush the saffron threads and add to the jug with the reserved 350 g water. Blend to a sauce. Return the cauliflower to the saucepan, pour over the sauce and simmer gently for 5 minutes, shaking the pan rather than breaking the florets.
Check that the cauliflower is tender and the sauce has thickened. Divide everything between four plates and sprinkle with the parsley. Serve hot.

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