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Roasted cauliflower
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Total Time:
45 minutes
Elevate any dish with versatile and flavorful romesco sauce - perfect with veggies, fish, poultry, or lamb. Delight in its easy preparation and delicious taste.
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Prepare the cauliflower by trimming the outer leaves and end of the stalk, then cut into 3cm wedges and place them in a roasting tray. Drizzle with olive oil, red wine vinegar, sea salt, and black pepper. Roast for 35 minutes until golden and tender. 3. While the cauliflower is roasting, peel the garlic, tear the bread into small pieces, and place on a roasting tray with the almonds. Bake in the oven for the final 15 minutes. 4. Once the cauliflower is done, remove both trays from the oven. Set aside a handful of almonds. Blend the remaining almonds with garlic, toasted bread, peppers, 2 tablespoons of olive oil, and a splash of red wine vinegar until smooth. Adjust the consistency with water if needed, then season to taste. 5. Pour the sauce onto a serving plate, arrange the cauliflower on top, and sprinkle the reserved almonds over the dish. Serve and enjoy!

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