1. To make the parmesan creme base, start by mixing the juice of half a lemon and baking soda in the bottom of Saucy.

2. After the bubbles have dissipated, add the cream and sour cream and heat until the edges begin to bubble and you can see a bit of steam.

3. Next, add the grated parmesan and whisk vigorously or blend with an immersion blender until smooth and refrigerate to set.

4. For the salad, begin by slicing the shallot thinly and marinating in the rice wine vinegar for 20 minutes before setting aside.

5. Mix the leftover vinegar, juice of 1 lemon, sumac and oil to make the dressing for the salad.

6. Grill or broil broccoli and cauliflower in large chunks and cool before chopping into bite sized pieces.

7. To serve, spread the parmesan creme on the bottom of the plate, and toss the broccoli and cauliflower with the almonds and dressing before gently placing on the parmesan creme and topping with the pickled shallots and a few more toasted almond slices.