1Hack off all the leaves and trim the root of the cauliflower. Keep the leaves to roast.
2Hack off all the leaves and trim the root of the cauliflower. Keep the leaves to roast.
3Hack off all the leaves and trim the root of the cauliflower. Keep the leaves to roast.
4Cut the cauliflower in half, then cut through the stalk into little 3 cm chunks.
5Cut the cauliflower in half, then cut through the stalk into little 3 cm chunks.
6Cut the cauliflower in half, then cut through the stalk into little 3 cm chunks.
7Add a couple of tablespoons of olive oil, a couple of tablespoons of red wine vinegar, salt, and black pepper to a tray.
8Add a couple of tablespoons of olive oil, a couple of tablespoons of red wine vinegar, salt, and black pepper to a tray.
9Add a couple of tablespoons of olive oil, a couple of tablespoons of red wine vinegar, salt, and black pepper to a tray.
10Mix the ingredients in the tray and toss the cauliflower to coat.
11Mix the ingredients in the tray and toss the cauliflower to coat.
12Mix the ingredients in the tray and toss the cauliflower to coat.
13Roast the cauliflower in the oven at 180°C for 35 minutes.
14Roast the cauliflower in the oven at 180°C for 35 minutes.
15Roast the cauliflower in the oven at 180°C for 35 minutes.
16For the romesco sauce, take four cloves of garlic, cut them in half, and place them on a couple of slices of bread.
17For the romesco sauce, take four cloves of garlic, cut them in half, and place them on a couple of slices of bread.
18For the romesco sauce, take four cloves of garlic, cut them in half, and place them on a couple of slices of bread.
19Put the garlic and bread into the oven to toast.
20Put the garlic and bread into the oven to toast.
21Put the garlic and bread into the oven to toast.
22Add half of the nuts, the whole jar of peppers (juice and all), and the toasted garlic and bread into a food processor.
23Add half of the nuts, the whole jar of peppers (juice and all), and the toasted garlic and bread into a food processor.
24Add half of the nuts, the whole jar of peppers (juice and all), and the toasted garlic and bread into a food processor.
25Add 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.
26Add 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.
27Add 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.
28Whizz the ingredients in the food processor until a beautiful sauce forms.
29Whizz the ingredients in the food processor until a beautiful sauce forms.
30Whizz the ingredients in the food processor until a beautiful sauce forms.
31Chop up a little bit of leftover bread and a handful of leftover nuts for sprinkles.
32Chop up a little bit of leftover bread and a handful of leftover nuts for sprinkles.
33Chop up a little bit of leftover bread and a handful of leftover nuts for sprinkles.
34Pour the roasted cauliflower onto a platter.
35Pour the roasted cauliflower onto a platter.
36Pour the roasted cauliflower onto a platter.
37Plate the cauliflower and top with the romesco sauce, nuts, and bread sprinkles.
38Plate the cauliflower and top with the romesco sauce, nuts, and bread sprinkles.
39Plate the cauliflower and top with the romesco sauce, nuts, and bread sprinkles.
Ingredients
1 cauliflower
1 cauliflower
1 cauliflower
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons red wine vinegar
2 tablespoons red wine vinegar
salt
salt
salt
black pepper
black pepper
black pepper
1 jar jarred peppers
1 jar jarred peppers
1 jar jarred peppers
0.5 pack blanched almonds
0.5 pack blanched almonds
0.5 pack blanched almonds
smoked almonds
smoked almonds
smoked almonds
2 slices bread
2 slices bread
2 slices bread
4 cloves garlic, cut in half
4 cloves garlic, cut in half
4 cloves garlic, cut in half
1.5 slices bread for sauce
1.5 slices bread for sauce
1.5 slices bread for sauce
1 tablespoon red wine vinegar for sauce
1 tablespoon red wine vinegar for sauce
1 tablespoon red wine vinegar for sauce
olive oil for sauce
olive oil for sauce
olive oil for sauce
1 handful leftover nuts for sprinkles
1 handful leftover nuts for sprinkles
1 handful leftover nuts for sprinkles
1 bit leftover bread for sprinkles
1 bit leftover bread 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.