Whole Roasted Cauliflower with Romesco Sauce
Head of roasted cauliflower with sweet and smoky romesco sauce.
Servings: 6
Equipment
- This is an affiliate link.Cast iron Dutch oven
Ingredients
- 1 head cauliflower large
- 1 tbsp This is an affiliate link.olive oil extra virgin
- 1 tsp This is an affiliate link.smoked paprika
- 1 tsp garlic powder
- Salt to taste
- 1 tbsp fresh parsley chopped
For the romesco sauce
- 250g / 1 cup roasted red pepper from a jar
- 1 tbsp tomato paste
- 100g / 1 cup blanched almonds
- 2 cloves garlic
- 1½-2 tbsp sherry vinegar
- 1 tsp This is an affiliate link.smoked paprika
- 3 tbsp This is an affiliate link.olive oil extra virgin
- Salt to taste
- ½ tsp red chilli flakes optional
Instructions
- Preheat the oven to 170C/325F. Trim the outer leaves of the cauliflower to expose the top but don’t cut all the way down. Trim the base so it sits flat.
- Drizzle with olive oil, season with salt, garlic powder and smoked paprika, put in a deep roasting casserole dish like a Dutch Oven, cover with a lid and roast in the preheated oven for 1 hour. Uncover and roast for 20-25 minutes longer until the top is golden and slightly crispy. Serve sprinkled with fresh parsley.
- While the cauliflower is roasting in the oven for the last 20 minutes, make the sauce. In a blender combine the drained roasted red peppers, tomato paste, almonds, garlic, sherry vinegar, smoked paprika and olive oil, add with a pinch of salt, process until you have a sauce. Taste and add more salt or a bit more vinegar if needed. If you like spicy sauces, add the red chilli flakes or leave them out. Serve with the roasted cauliflower.
Nutrition
Calories: 221kcal | Carbohydrates: 11g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 997mg | Potassium: 504mg | Fiber: 5g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 67mg | Calcium: 84mg | Iron: 2mg