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.
