Radicchio boats with warm lemon cauliflower cream, sautéed grapes, and toasted almonds

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the cauliflower florets on a baking tray and toss with 15 ml (1 tbsp) olive oil, the chopped garlic, 1/2 teaspoon salt, and black pepper. Roast for 15 minutes, until tender and lightly golden.

2. 2

   2. While the cauliflower roasts, toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove and set aside.

3. 3

   3. In the same skillet, add the remaining 7 ml (1/2 tbsp) olive oil and the red grapes. Sauté over medium heat for 2 minutes. Add the honey and cook 1 minute more, until glossy and just slightly softened. Set aside.

4. 4

   4. Transfer the roasted cauliflower to a food processor or blender. Add the Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and the remaining salt. Blend until smooth and thick. Adjust seasoning if needed.

5. 5

   5. Pat the radicchio leaves dry and arrange them on a serving platter like small boats.

6. 6

   6. Fill each radicchio leaf with about 1 spoonful of warm lemon cauliflower cream.

7. 7

   7. Top each boat with a few sautéed grapes, toasted almonds, and chopped chives.

8. 8

   8. Serve immediately to keep the contrast between the crisp radicchio, warm cream, and juicy crunchy topping.