Roasted Cauliflower with Cheat's Romesco Sauce

35m
Serves 1
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Directions

  1. 1Hack off all the outer leaves from the cauliflower.
  2. 2Trim the root off the cauliflower.
  3. 3Cut the cauliflower in half, then cut through the stalk to create 3cm chunks.
  4. 4Add 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, salt, and black pepper to a tray.
  5. 5Mix the oil, vinegar, salt, and pepper in the tray.
  6. 6Add the cauliflower to the tray and toss to coat.
  7. 7Roast the cauliflower in the oven at 180°C for 35 minutes.
  8. 8For the romesco sauce, take a couple of slices of bread and four cloves of garlic, cut in half.
  9. 9Place the garlic on the bread and put it into the oven with the cauliflower to toast.
  10. 10Combine half the nuts, the entire jar of peppers (juice and all), and the toasted garlic and bread in a blender.
  11. 11Add one and a half slices of the toasted bread to the blender.
  12. 12Season with a little bit of salt and pepper.
  13. 13Add about a tablespoon of red wine vinegar to the blender.
  14. 14Add some olive oil to the blender.
  15. 15Whizz up the ingredients in the blender until smooth.
  16. 16Chop the remaining bit of bread and leftover nuts to use as sprinkles.
  17. 17Pour the romesco sauce onto a platter.
  18. 18Plate the roasted cauliflower on top of the sauce.
  19. 19Sprinkle the chopped nuts and bread over the cauliflower.

Ingredients

  • 1 whole cauliflower
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • salt
  • black pepper
  • 1 jar jarred peppers
  • 1 pack blanched almonds
  • 2 slices bread slices
  • 4 cloves garlic cloves
  • 1 tablespoon red wine vinegar

Equipment

oventrayplatter

Tips

  • For the romesco sauce, you can swap blanched almonds for smoked almonds.
  • The cauliflower leaves will roast up crispy and are meant to be eaten.

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