Name: Cauliflower with Almond Aillade
Yield: Makes about 1 cup
Ingredients: 1 almond-size garlic clove (or more); Kosher or sea salt; 1/4 cup peeled raw almonds; 3/4 cup good olive oil; 1 teaspoon lemon juice or vinegar (white wine, Champagne, or cider); 2 tablespoons finely chopped parsley; Freshly ground black pepper; 1 large cauliflower head (about 2 pounds) cut into Ping-Pong- ball-size florets

Aillade is like aïoli without the egg. Hey, it’s vegan! Thing is, its egglessness leaves it with a slightly weaker constitution (like some undernourished vegans I know), and so it can break more easily. Happily, it doesn’t matter if it breaks—carry on and it will all come together when it hits the hot cauliflower and a little water. Untoasted almonds let their sweetness show, and quickly boiling and peeling them gives aillade that almost mayonnaise-like look.

Cooks' Note

Aillade is also a good dressing for boiled green beans, fennel, or asparagus, or spooned over grilled vegetables, fish, or chicken.

Recipe notes

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