We all know cauliflower is healthy, and often enjoy it smothered in a cheese sauce. This version pairs it with the rich delight of Spanish Romesco sauce, transforming your cauliflower into a deeply delicious veggie showstopper.
1 large head of cauliflower, leaves removed
3 large red bell peppers, deseeded
½ cup of roasted almonds, roughly chopped
2 teaspoons of minced garlic
1 slice of toasted bread, roughly crumbled (ciabatta works beautifully)
½ cup of olive oil
2 tablespoons of red wine vinegar or sherry vinegar
Salt and black pepper to taste
Small bunch of Italian leaf parsley, chopped
Place the red peppers on a foil lined tray and roast at 180*C until lightly charred and tender. Remove the skins and chop roughly.
Parboil the cauliflower head in boiling salted water for around 15 minutes. It is perfect if you can easily insert a knife into the core. This parboiling stage saves time when it gets roasted.
Drain the cauliflower and pat dry.
Use a bit of the olive oil to drizzle all over and season well. Place into the oven for 40 minutes, or nicely browned all over.
Mix the red peppers, garlic, breadcrumbs, almonds and vinegar in a food processor. Drizzle the olive oil in until thick and gorgeous. Season to taste.
When the cauliflower is done, you can serve the romesco sauce on the side for dipping, you could drizzle it all over the top – whichever you prefer. It’s simply delicious either way. Garnish with your parsley for a dazzling dish.