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How to make Whole roasted cauliflower with romesco sauce

Yield = 4
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

Ingredients

  • 3 red capsicums
  • 1 whole cauliflower
  • 50g butter, at room temperature
  • 1/4 cup Japanese breadcrumbs
  • 1/2 cup smoked almonds
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 garlic clove, crushed
  • Finely shaved parmesan, to serve (optional)

Method

  • Step 1 Place capsicums on a baking tray lined with foil. Cook, turning every 5 minutes under a preheated grill for about 20 minutes or until charred all over. Place capsicums in a bowl and cover with plastic wrap. Stand for 15 minutes.
  • Step 2 Meanwhile, place cauliflower in a large microwave safe bowl. Cook, covered, on high (100%) for 6-8 minutes or until par-cooked.
  • Step 3 Preheat oven to 200C or 180C fan-force. Line a baking tray with baking paper. Place cauliflower on prepared tray. Cover cauliflower with butter. Sprinkle with breadcrumbs to coat. Season. Roast for 30 minutes or until golden.
  • Step 4 Meanwhile, discard capsicum skin, seeds and membranes. Process almonds until very finely chopped. Add capsicum, oil, vinegar and garlic. Process until smooth. Season.
  • Step 5 Pour sauce onto a large serving plate. Arrange cauliflower in centre of sauce. Sprinkle cauliflower with parmesan if you like.