Cauliflower in Almond Sauce (Coliflor en Salsa de Almendra)
Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium-sized cauliflower, about 8 inches across
- salt
- 1 recipe Bechamel (White Sauce)
- 1/2 cup finely ground almonds
Directions
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.
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.
Category:Chilian Recipes
Category:Chilian Snacks