The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Cauliflower in Almond Sauce (Coliflor en Salsa de Almendra)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium-sized cauliflower, about 8 inches across salt 1 recipe Bechamel (White Sauce)
1/2 cup finely ground almonds



1 Trim the cauliflower and cut a cross in the bottom of the stem end. This speeds up the cooking of the stalk so that it is tender at the same time as the flowerets. Drop, stem end down, into a large saucepan of boiling salted water, cover, and simmer for 15 to 20 minutes, or until just tender. Lift out and place in a serving dish, preferably round, to show off the cauliflower.
2 Meantime make the Bechamel. Stir in the ground almonds, and cook, stirring, over low heat for about 2 minutes to blend the flavors. Mask the cauliflower with the sauce and serve as an accompaniment to any plainly cooked meat, poultry, fish, or shellfish.

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