Whole Roasted Cauliflower with Romesco Sauce
Head of roasted cauliflower with sweet and smoky romesco sauce.
- Prep time
- 15 min
- Cook time
- 1 hr 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head cauliflower (large)
- 1 tbsp olive oil (extra virgin)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt (to taste)
- 1 tbsp fresh parsley (chopped)
- 250g / 1 cup roasted red pepper (from a jar)
- 1 tbsp tomato purée
- 100g / 1 cup blanched almonds
- 2 cloves garlic
- 1½-2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 3 tbsp olive oil (extra virgin)
- Salt to taste
- ½ tsp red chilli flakes (optional)
Instructions
- 1
Preheat the oven to 170C/325F. Trim the outer leaves of the cauliflower to expose the top but don’t cut all the way down. Trim the base so it sits flat.
- 2
Drizzle with olive oil, season with salt, garlic powder and smoked paprika, put in a deep roasting casserole dish like a Dutch Oven, cover with a lid and roast in the preheated oven for 1 hour. Uncover and roast for 20-25 minutes longer until the top is golden and slightly crispy. Serve sprinkled with fresh parsley.
- 3
While the cauliflower is roasting in the oven for the last 20 minutes, make the sauce. In a blender combine the drained roasted red peppers, almonds, garlic, sherry vinegar and olive oil, add with a pinch of salt, process until you have a sauce. Taste and add more salt or a bit more vinegar if needed. If you like spicy sauces, add the red chilli flakes or leave them out. Serve with the roasted cauliflower.