Kunglig blomkålsgryta med mandelkräm

👩‍🍳 Gör så här

1. 1
   In a medium heatproof bowl, cover raw whole almonds with enough boiling water to completely submerge them. Cover and let sit for 30 minutes. Drain and discard the water. Rub the skins off the almonds and discard. Transfer the almonds to a blender.
2. 2
   Add low-sodium vegetable stock, lemon juice, maple syrup, and 1 teaspoon of the poppy seeds. Pulse over high speed for 30 to 60 seconds, until smooth and creamy. Taste and season with fine sea salt. Transfer to a small serving bowl. The sauce can be made a day in advance and stored in an airtight container in the refrigerator.
3. 3
   Preheat the oven to 425°F. Line a large roasting pan or baking sheet with foil or a wire rack.
4. 4
   Fill a large stockpot with enough water to eventually cover the cauliflower. Stir in fine sea salt, cover the pot with a lid, and bring to a rolling boil over high heat.
5. 5
   Trim and discard most of the outer leaves from the cauliflower and trim the basal stalk to make sure the cauliflower can sit comfortably upright. Invert and submerge the cauliflower, flower side down, in the boiling water. Blanch for 5 to 6 minutes, until it starts to just turn tender and a little translucent. A knife or skewer should pass through the cauliflower without much resistance. Carefully remove the cauliflower from the stockpot using a pair of kitchen tongs and a perforated ladle. Let the cauliflower sit, upright and flower side up, on a cutting board to drain off any excess water, and then place it on the roasting pan.
6. 6
   While the oven and water heat up, prepare the seasoning mixture. In a small bowl, combine the extra-virgin olive oil, unsalted melted butter, or ghee with the cumin seeds, fennel seeds, chia seeds, ground black pepper, ground turmeric, Kashmiri chile powder (or a mix of sweet paprika and cayenne ), and the remaining 1 teaspoon of poppy seeds. Brush the mixture all over the cauliflower. Season with fine sea salt. Roast the cauliflower until the surface turns golden brown on the outside, 15 to 20 minutes, rotating halfway through during the roasting time.
7. 7
   Remove from the oven, let rest uncovered for 5 minutes, and transfer to a serving platter. Garnish with chopped cilantro leaves and minced fresh green or red chiles. Serve immediately with the almond cream on the side and a carving knife. Leftovers can be stored in an airtight container for up to 3 days.