• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Collections Roasts

Roasted Cauliflower with Almond Sauce (Ester Restaurant)

By:Nagi
Published:25 Mar '15Updated:14 Sep '20
72 Comments
Recipe v

This roasted cauliflower is the signature dish from Ester Restaurant which is one of Sydney’s trendiest restaurants. It’s not like me to order a head of cauliflower at a restaurant but I’m so glad I did because it was sensational! So I was thrilled to find the chef’s recipe. And it’s SO easy to make!

Ester's Roasted Cauliflower with Almond Sauce on a white plate

Roasted Cauliflower

Ester Restaurant in Chippendale has been one of the hottest restaurants in Sydney for a couple of years now. I went there recently with low expectations, thinking that it would be another “trendy” restaurant that was big on cool factor but mediocre on delivery.

Ester Restaurant
Image from Ester Restaurant website. If I had known how good it was going to be, I would have taken my camera!

I love being proved wrong! (Eerm, well, for something like this!!) I was floored by how fantastic it was. Modern western food with a very subtle Asian twist which seems appropriate given the restauranteur, Mat Lindsay, is the former head chef of Billy Kwong (Kylie Kwong’s restaurant). Every dish had a little unexpected twist to it that gave it a “wow” factor. Nothing too drastic / try-hard / fancy, just little things. Like classic chargrilled prawns with burnt butter (delicious, but ordinary) transformed into knock-your-socks-off fantastic with the addition of a little tamari. I wanted to lick the plate but settled for mopping it clean with bread. Mind blowingly delicious. Ester's Roasted Cauliflower with Almond Sauce on dark plate

So this roasted cauliflower is from Ester Restaurant. It’s one of their signature dishes which I knew before I went, otherwise I can tell you for sure that I never would have ordered a roasted head of cauliflower at a restaurant.

And I am SO glad I did. It is seriously amazing how char grilling a cauliflower can transform a somewhat drab recipe into something worthy of being served at a two-hat restaurant (Australia’s answer to michelin star ratings).

I found the recipe on Gourmet Traveller Australia and it is the recipe from the restaurant. It is really easy to make. The restaurant serves it with an almond sauce which is quite rich, though you don’t use much. It’s like a mayonnaise made with almond meal. I’ve also made it with a yoghurt lemon sauce (diet food that’s big on flavour!) and a yoghurt tahini sauce (the creamy sesame flavour goes really well with the cauliflower) so I’ve provided those recipes as well because they are alternatives that are lighter as well as faster to make.

I don’t share much meat-free dishes. So when I do, you know there’s a good reason for it! – Nagi


More cauliflower recipes

  • Roasted Parmesan Crusted Cauliflower

  • Garlic Butter Cauliflower Pasta with Pangrattato

  • Roasted Cauliflower Salad with Crunchy Bread Chunks

  • Creamy, Dreamy Cauliflower Soup

  • Chipotle Lime Roasted Cauliflower

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Ester's Roasted Cauliflower with Almond Sauce on white plate

Roasted Cauliflower with Almond Sauce (Ester Restaurant)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Meal, Vegetable
5 from 13 votes
Servings4 as a side
Tap or hover to scale
Print
  • 28
This is a signature dish from Ester restaurant in Sydney, Australia which is one of the top restaurants in Australia, as well as being one of the trendiest. The recipe was provided by the restaurant to Gourmet Traveller Australia which is where I found it. The restaurant chargrills it in an enormous wood fired oven. I don't have one of those in my tiny kitchen but the chargrill flavour is easy to recreate using the grill/broiler. I've provided two alternative sauce options because the almond sauce is quite rich and also sometimes I can't be bothered to pull out my food processor to make the sauce. 🙂

Ingredients

Almond Sauce

  • 1 cup almond meal
  • 2/3 cup water
  • 3/4 cup + 1 tbsp extra virgin olive oil , separated
  • 2 tbsp brown rice vinegar (or rice vinegar or apple cider vinegar)
  • 2 egg yolks
  • 1 tsp salt (plus more to taste)
  • Black pepper

Roasted Cauliflower

  • 1 large head of cauliflower (Note 1)
  • 2 tbsp extra virgin olive oil
  • 1/2 lemon , juice only
  • Salt and pepper
  • 1/2 cup almonds , roughly chopped and lightly toasted in a dry frypan
  • 1/2 cup fresh mint leaves (packed)

Instructions

Almond Sauce

  • Place the almond meal, water and 2 tbsp of olive oil in a small saucepan over medium heat. Heat until the almond meal starts to swell - around 2 to 3 minutes.
  • Pour the almond mixture into a blender or small food processor and whiz until smooth. Add brown rice vinegar and salt and whizz to mix.
  • With the blender running, add the egg yolks then pour the oil in a thin stream. Keep whizzing while you pour and the sauce will become thick and creamy. Taste to check the salt and pepper, then set aside (keep at room temperature).

Roasted Cauliflower

  • Cut the cauliflower into quarters (leaving most of the outer leaves on). Cut off a bit of the core, otherwise it won't cook through because it is thicker (see photo below).
  • Bring a large pot of water to boil. Add the cauliflower, bring back to boil then boil for 3 minutes. (Alternatively you could steam it.)
  • Drain and leave the cauliflower to steam dry for 10 minutes. It also continues cooking.
  • Preheat the grill/broiler on high and place the rack around 20cm/8" from the heat source.
  • Drizzle the cauliflower with olive oil then place under the grill/broiler for 5 minutes until nicely charred, then turn the cauliflower and char the other side for a few minutes.
  • Remove the cauliflower from under the grill/broiler and drizzle with lemon juice and sprinkle with salt and pepper.

To Serve

  • Spread about 3/4 cup of the Almond Sauce on a plate. Place the cauliflower on top, sprinkle over the almonds and mint.
  • This can be served warm or at room temperature.

Recipe Notes:

1. The cauliflower I used was around 25cm / 10" in diameter.
2. This recipe makes more Almond Sauce than you need because it is hard to make a smaller amount. Reserve leftovers in the fridge and drizzle over roasted vegetables or meats.
3. The Almond Sauce is quite rich. So here are two other simple sauces that go really well with this that are lighter and faster / easier to make.
Lemon Yoghurt Sauce - a simple sauce alternative that matches superbly with roasted cauliflower. Mix together 1 cup of creamy plain yoghurt with 1/2 tsp salt, black pepper, 1 small garlic clove (minced), 1 tbsp olive oil and 1 to 2 tbsp of lemon juice. Place in the refrigerator for the flavours to develop for 20 minutes. Variation: Add 3/4 tsp cumin powder to give this dish a Middle Eastern twist.
Yoghurt Tahini Sauce - creamier than then Lemon Yoghurt Sauce but still much lighter than the Almond Sauce! Mix together 3/4 cup of creamy plain yoghurt with 2 tbsp of tahini, 1/2 tsp salt, black pepper and 2 tbsp of lemon juice. Place in the refrigerator until required.
4. Nutrition assuming 4 servings which is a fairly substantial serving (1/4 cabbage per person). Ester Restaurant Roasted Cauliflower Almond Sauce Nutrition

Nutrition Information:

Serving: 144gCalories: 418cal (21%)Carbohydrates: 9.7g (3%)Protein: 7.4g (15%)Fat: 41.2g (63%)Saturated Fat: 5.3g (33%)Cholesterol: 52mg (17%)Sodium: 607mg (26%)Potassium: 432mg (12%)Fiber: 5.4g (23%)Sugar: 2.6g (3%)Vitamin A: 550IU (11%)Vitamin C: 44.6mg (54%)Calcium: 110mg (11%)Iron: 2.7mg (15%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Roasted Cauliflower Almond Sauce - a chef recipe, easy to make. There's a reason why this is a signature dish at one of Sydney's top restaurants (Ester)

 

SaveSave

Previous Post
Iceberg Wedge Salad with Ranch Dressing
Next Post
Mini Shrimp Tacos (Prawns)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Roast lamb leg with roast potatoes

Roast Lamb Leg with Gravy

Beef Standing Rib Roast (Prime Rib) medium rare with slice cut, showing the inside

Standing Rib Roast (Prime Rib)

Pot-roasted chicken from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Juiciest, Easiest Roast Chicken Ever

More Roasts

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




72 Comments

  1. Rebecca says

    November 16, 2021 at 9:58 pm

    5 stars
    Delicious , very quick and easy. Looks amazing on the table too. I had leftover almond sauce that I will definitely use on other vegetables another night this week!

    Reply
  2. Sarah says

    December 12, 2020 at 6:01 pm

    Hiya , what or how do I make almond meal

    Reply
  3. Cassie says

    April 22, 2020 at 10:43 am

    I don’t know what could have possibly happened, but I broiled these on one side for almost 12 minutes, and then the other side for 8 minutes, but still barely got a char! I don’t know what I could be doing wrong!

    Reply
    • Nagi says

      April 22, 2020 at 8:32 pm

      Oh no Cassie – sounds like your oven needs to be slightly hotter!

      Reply
  4. Jess says

    December 21, 2019 at 10:40 pm

    Hi Nagi,
    I want to try this dish as a side for Christmas lunch!!! I’m just thinking, my oven is going to be chockers with roast ham/duck/potato dauphinoise that I was wondering if I could get hubby to pop the cauliflower on the barbie (which would be a double win with one less thing for me to cook ;)) while I work on the sauce!?
    Merry Christmas!

    Reply
  5. Vanessa says

    October 24, 2019 at 12:49 pm

    Made this a few times. It’s so versatile and I love serving the charred cauliflower with a green tahini sauce (lemony minty goodness).

    Reply
  6. Phoebe says

    July 28, 2019 at 12:31 am

    Hi Nagi, I just wanted to check the olive oil amount to add to the sauce. The ingredients list mentions ‘3/4 cup + 1 tbsp extra virgin olive oil , separated’, though Step 1 says to add 2 tablespoons into the saucepan. Does that mean you should add 3/4 cup of oil into the blender at Step 3, or a bit less? 🙂

    Reply
  7. Nicky says

    February 19, 2018 at 2:05 pm

    My daughter can’t have eggs. Can you suggest an egg yolk substitute for the sauce? It’s the only ingredient standing between me, and having this on our plates for dinner tonight

    Reply
    • Nagi says

      February 21, 2018 at 1:27 pm

      Hi Nicky! I’m sorry to say I don’t think it will work, it kind of works like a mayo so needs the egg to make it emulsify 🙂 N x

      Reply
  8. Jennifer says

    April 6, 2017 at 8:11 am

    5 stars
    Hi Nagi,

    I made the sauce today, haven’t done the cauliflower yet, but I used the sauce over other roasted veggies I had handy. It was creamy and delicious enough that I was licking the spoon after transferring to a bowl. However, I was surprised because the sauce tasted more strongly of the extra virgin olive oil rather than the almonds (and I only used 1/2 cup of oil to start and left it at that because I didn’t want to cut the almond flavor further.) Is this what it’s supposed to taste like? I am worried I may have missed some essential element during the heating process. I didn’t see my almond meal “swell” really, it just sort of bubbled.

    I love all of your recipes Nagi and try to cook as many as I can! Thanks for the beautiful photos and many notes, they really help!

    Reply
    • Nagi says

      April 7, 2017 at 6:03 pm

      I haven’t made this in a while but I don’t recall the olive oil being so dominant! I wonder if you used a very strong tasting one?? The almond flavour isn’t dominant – not the way this recipe is made, but still, olive oil shouldn’t be over whelming! I do hope you enjoyed it anyway?? 🙂 thank you for you r kind words, I am so glad you are enjoying my recipes! N xx

      Reply
  9. Chelsey says

    February 19, 2016 at 11:54 am

    I absolutely love cauliflower! I’ve been dying to try a recipe for a full head of roasted cauliflower. Thanks!

    Reply
    • Nagi | RecipeTin says

      February 20, 2016 at 8:17 am

      I hope you love this Chelsey!! It’s one of the signature dishes from Ester!

      Reply
  10. Easyfoodsmith says

    March 28, 2015 at 2:47 am

    5 stars
    Just the other day my mother-in-law and I were discussing cooking/ baking whole cauliflower head but using Indian spices of course. Seeing this delicious post on the same with almond sauce, I am wondering if the universe is throwing me a hint 😛
    It has all the flavors that I am so going to love. Thanks for sharing 🙂

    Reply
    • Nagi | RecipeTin says

      March 28, 2015 at 5:49 am

      OH MY GOSH!! I cannot imagine how awesome this would be made with Indian spices! Please please do!! I will be beside myself with excitement! 🙂

      Reply
  11. Kathleen | HapaNom says

    March 27, 2015 at 10:49 pm

    Ooo… I love cauliflower, but I’ve never had it like this! This is incredible! The recipe totally elevates this veggie from quiet side dish to full on rock star! I can’t wait to try that almond sauce – I’d put that on all sorts of roasted vegetables.

    Reply
    • Nagi | RecipeTin says

      March 28, 2015 at 5:55 am

      I know, right?? I was so not into the whole “whole roasted cauliflower” trend, but I’m totally converted now!! 🙂

      Reply
  12. Helen @ Scrummy Lane says

    March 27, 2015 at 8:43 pm

    Oooh … so unusual …. but now you’ve really made me want to try this!
    I like the look of all three sauces, actually.
    Just pinned this wildly … I bet it will do well on Pinterest 😉

    Reply
    • Nagi | RecipeTin says

      March 28, 2015 at 5:55 am

      I know, it’s unique isn’t it? I love restaurant recipes! I never wold have thought to try this!! 🙂

      Reply
  13. Meggan | Culianry Hill says

    March 27, 2015 at 2:26 pm

    Woah, this recipe is crazy. CRAZY! I never would have put any of these ingredients together! On purpose, at least. 🙂 And yet I have all this stuff on hand most of the time, so clearly it’s time to have a go at it. Incredible! I love that you found a trendy (yet great) restaurant, ordered the House Special, then recreated it at home. Fancy stuff, Nagi!

    Reply
    • Nagi | RecipeTin says

      March 28, 2015 at 5:57 am

      I KNOW! That’s why this restaurant is SO awesome! I was the same, I literally picked up the recipe and BOOM, made it on the spot because I had everything!! 🙂

      Reply
  14. Nicole- Champagne and Chips says

    March 27, 2015 at 2:01 pm

    Cauliflower is just about the new superfood. I’m very pleased by that. It sure kicks kale out of the water.
    This looks magnificent. I didn’t know how you were going to take pretty pictures of a cauliflower but you nailed it 🙂

    Reply
    • Nagi | RecipeTin says

      March 28, 2015 at 5:59 am

      Never thought I’d hear the words “Cauliflower” and “superfood” in the same sentence, I LOVE it! Thank you for your kind words Nicole. And I totally agree cauliflower pales in comparison to kale! I never did get into kale. Other than for some classic Italian dishes. 🙂 Have a wonderful weekend Nicole!!

      Reply
  15. Lisa Kaufer-Smithey says

    March 27, 2015 at 12:57 pm

    5 stars
    Nagi, cauliflower charred! YUM! I am not familiar with almond meal. Is it something I would buy or is it almonds blended into a paste? This recipe sounds delicious. I bet the ‘non taste’ of the cauliflower picks up on the flavor’s so well. I always think of cauliflower as a vehicle that grabs great flavor from whatever you put on it (rather like rice), whether it is cheese sauce or cauliflower rice. This is a definite MAKING since it will be SPRING SUMMER in the States now- wah wah to you! haha
    Lisa from a sunny, warm spring filled evening 🙂 in Portland/

    Reply
    • Nagi | RecipeTin says

      March 27, 2015 at 1:05 pm

      Hi Lisa! I agree with you, it is a flavour sucker once it’s been cooked!! Almond meal is simply ground almonds and you can get it either in the baking section (amongst flour etc) or in the health food section of supermarkets. It’s what people use to make gluten free cakes. 🙂 SO happy to hear that it is warming up in P-town but not happy you are stealing my summer! 🙂

      Reply
  16. annie@ciaochowbambina says

    March 27, 2015 at 11:17 am

    5 stars
    I grew up eating a lot of cauliflower…my mom was the fritter master! So this, I know I would love! Especially with the almond sauce! Plus – it’s just so gosh darn beautiful!! I couldn’t resist!

    Reply
    • Nagi | RecipeTin says

      March 27, 2015 at 11:21 am

      Hmmm….cauliflower fritter…..you have me thinking now! 🙂

      Reply
  17. Natalie @ Obsessive Cooking says

    March 27, 2015 at 10:30 am

    Thanks for sharing this easy recipe – I love it when I can re-create restaurant dishes too (for a fraction of the price!). Funnily, I used to hate cauliflower but now I’m addicted to it. The close up shot of the cauliflower looks utterly delicious

    Reply
    • Nagi | RecipeTin says

      March 27, 2015 at 11:22 am

      Thanks Natalie! I must admit, I don’t get overly excited by cauliflower generally….this has changed me! 🙂

      Reply
  18. Dorothy Dunton says

    March 27, 2015 at 6:13 am

    Hi Nagi! I love roasted vegetables, especially cauliflower! Unfortunately, my husband isn’t crazy about them that way, but he goes back to MI on business trips every couple of months and then I make all the stuff I really love! And the almond sauce OH YEAH!

    Reply
    • Nagi | RecipeTin says

      March 27, 2015 at 11:23 am

      YES to the almond sauce!! It totally MAKES this dish Dorothy!! Though I have to say, roasted cauliflower is pretty darn yum plain. 🙂

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top