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