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!
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.
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. 
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
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Roasted Cauliflower with Almond Sauce (Ester Restaurant)
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:
Nutrition Information:
I actually love meatless meals, and this one sounds soooo satisfying! I’m loving that almond sauce- this is a must-make for sure!
Thanks Allie!! I’m not a cauliflower gal….but this has converted me!
Roasted cauliflower on its own is very tasty but with that delicious almond sauce it takes it over the top. Steam drying is a fun concept and I know that works. Have you even gotten busy in the kitchen while stir frying broccoli and then just leave the lid on while you do other things?… and then you come back to find that your bright beautiful broccoli has just turned an ugly split pea color and is now overcooked…Been there…done that… I can’t wait to try this delicious recipe! Pinning!
Burning things in the wok? Of course. ALL the time!! 🙂
That sounds absolutely fantastic. 🙂 I love a good, hearty sauce with my veggies. 🙂
Thank you Krista!! I do love this sauce….it’s all about the sauce! (And burnt bits 🙂 )
Oh wow, I’d have never ordered head of cauliflower in a restaurant too. But this looks stunning! Cauliflower is on my grocery list now. Thanks for sharing this, Nagi. Was the restaurant version this beautiful too? Nah, I doubt it. 🙂
The restaurant version is much prettier!! Those chefs know how to style 🙂 Thanks Shinee, you’re so nice!
Been seeing more and more of these whole head roasted cauliflower dishes and the presentation and idea has me intrigued. This one sounds so good from the char of the cauliflower to the almond mayonnaise sauce you have going on, too. Delicious!
I’ll tell you Kevin, I was cynical, but I’m converted now! But the burnt bits are a MUST! 🙂
I’m a sucker for roast cauliflower (does that make me weird?) So I would have ordered it anyway 🙂 Gorgeous idea to roast and serve it in quarters it looks just stunning.
I’m totally into roast cauliflower now!! Obsessed with it. Just back from the grocery store and bought another head!!!
Wow, what a recommendation and coming from a food lover who’s enjoyed the best food from around the world, we should take heed. 🙂
This cauliflower wouldn’t have gotten a nod from me either but now I have to try it and I think I’d want it with all of the sauces, one after the other. Just for investigation purposes.
Oh, I knew you wouldn’t order this either!! I went with a group and I never would have permitted it to be one of the “mains” except I was told it was a signature dish!! You’re too funny Maureen!! 🙂 (PS our Coffs trip got CANNED! Bummer. Will keep you informed if we end up somewhere your way though, I’m coming to take over the spare room!)
I love cauliflower – normally smothered in cheese sauce. The almond sauce sounds like a great change. And how gorgeous is that photo!
Caroline….the thought of cheese sauce on cauliflower makes my knees weak….I mean, cheese sauce on ANYTHING, right? 🙂
I’m with you on that one Nagi
I absolutely love cauliflower!!! That almond sauce sounds absolutely divine. This is going on my Sunday night roast list!
Does all the cauliflower you eat to counteract all the baked goodies you make?? 😉
I can almost taste your perfectly roasted cauliflower with almond sauce! That great your photos are 🙂 Such a simple dish, yet so promising…I bet it is packed with amazing flavors. I wish I had a cauliflower in my fridge, as I am writing…Pinned to make it asap!
Thanks Iana!! It really is incredible how such a simple dish can taste so amazing. It’s the burnt bits that “make” this!! 🙂
Oh, I love how the outer leaves are left on – cauliflowers are starting to look good here so will make this very soon – thanks Nagi!
Rach, with the amazing produce you get where you are, this will be a major knock out! I had to make do with ordinary grocery store cauliflower! And even then it was stellar… 🙂
Oh my goodness, I can’t believe how beautiful this cauliflower is. Art on a plate!
Thanks Nic! Who ever thought that the words “cauliflower” and “art” would be in the same sentence?? 😉
I totally love roast cauliflower! Never cooked it in quarters, though — have to try that. Really good recipe. And nice lighting on the photos — like the way you’ve positioned it so it rakes across the cauliflower, emphasizing its texture.
Thanks John!! I never thought to cook it in quarters either 🙂 Gotta love ripping off ideas from fancy restaurants!!
What an interesting recipe! I haven’t tried cooking a whole cauliflower before, but it looks really pretty and healthy!
Thanks Sarah! It really is super healthy and sooo tasty. That’s saying something, coming from such a meat eater as myself!
superb! such a great idea for using cauliflower!
Thanks Kelsey!! I don’t take ANY credit for this, it is a recipe from a restaurant I went to!
Stunning presentation! No idea that you can use almond meal to make a sauce. Sounds totally impossible! I bet it goes really well with the nicely roasted cauliflower. Can’t wait to make this!
Thanks so much Lokness!! But I take no credit for it, I plated it up the same way they do at the restaurant!
I’m pretty sure I could eat the whole head of cauliflower myself lol! Love cauliflower!!
I’m going to try making the sauce this weekend. It sounds delicious. 🙂
I am usually more interested in a rack of ribs than cauliflower….but THIS is an exception! I ate half in one sitting for dinner!
Now this is the kind of veggie dish that’s a meal on it’s own. It looks like a flavor bomb (in a good way!!)
I call it “meat free for carnivores”…..!! 🙂