Roasted Cauliflower with Cheat's Romesco Sauce

35m
Serves 1
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Directions

  1. 1Hack off all the leaves and trim the root of the cauliflower. Keep the leaves to roast.
  2. 2Cut the cauliflower in half, then cut through the stalk into little 3 cm chunks.
  3. 3Add a couple of tablespoons of olive oil, a couple of tablespoons of red wine vinegar, salt, and black pepper to a tray.
  4. 4Mix the ingredients in the tray and toss the cauliflower to coat.
  5. 5Roast the cauliflower in the oven at 180°C for 35 minutes.
  6. 6For the romesco sauce, take four cloves of garlic, cut them in half, and place them on a couple of slices of bread.
  7. 7Put the garlic and bread into the oven to toast.
  8. 8Add half of the nuts, the whole jar of peppers (juice and all), and the toasted garlic and bread into a food processor.
  9. 9Add one and a half slices of bread, a little bit of salt and pepper, about a tablespoon of red wine vinegar, and some olive oil to the food processor.
  10. 10Whizz the ingredients in the food processor until a beautiful sauce forms.
  11. 11Chop up a little bit of leftover bread and a handful of leftover nuts for sprinkles.
  12. 12Pour the roasted cauliflower onto a platter.
  13. 13Plate the cauliflower and top with the romesco sauce, nuts, and bread sprinkles.

Ingredients

  • 1 cauliflower
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt
  • black pepper
  • 1 jar jarred peppers
  • 0.5 pack blanched almonds
  • smoked almonds
  • 2 slices bread
  • 4 cloves garlic, cut in half
  • 1.5 slices bread for sauce
  • 1 tablespoon red wine vinegar for sauce
  • olive oil for sauce
  • 1 handful leftover nuts for sprinkles
  • 1 bit leftover bread for sprinkles

Equipment

trayovenfood processorplatter

Tips

  • Don't throw away the cauliflower leaves, they will roast up a treat.
  • For the romesco sauce, you can swap blanched almonds for smoked almonds.
  • The roasted garlic and bread are a fantastic addition to the cheat's romesco sauce.

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