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