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Whole roasted cauliflower with romesco sauce
Whole roasted cauliflower with romesco sauce
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Impressive whole roasted cauliflower, perfect for any special occasion from Christmas to birthdays.
Ingredients:
  • 3 red capsicums
  • 1 whole cauliflower
  • 50g butter, at room temperature
  • 62.50 ml Japanese breadcrumbs
  • 125.00 ml smoked almonds
  • 75.08 gm extra-virgin olive oil
  • 20.00 ml sherry vinegar
  • Finely shaved parmesan, to serve (optional)
Instructions:
  • Spread the capsicums on a foil-lined baking tray. Grill them under a preheated grill, turning every 5 minutes, until charred all over, which should take about 20 minutes. Transfer the capsicums to a bowl and cover them with plastic wrap. Let them stand for 15 minutes.
  • Place the cauliflower in a large microwave-safe bowl and cook, covered, on high for 6-8 minutes until partially cooked.
  • Preheat oven to 200C (180C fan-forced) and line a baking tray with parchment paper. Spread cauliflower on the tray, drizzle with melted butter, sprinkle breadcrumbs to coat, season, and roast for 30 minutes until golden.
  • Peel, deseed, and remove membranes from capsicum. Finely chop almonds in a food processor. Add capsicum, oil, vinegar, and garlic. Blend until smooth. Season to taste.
  • Drizzle sauce on a large serving plate. Place cauliflower in the center of the sauce. Sprinkle with Parmesan cheese, if desired.

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