Roasted Cauliflower with Romesco Sauce (Chou-Fleur Rôti et Sauce Romesco)
Yield: 4 portions Preparation time: 20 minutes Cooking time: 1 hour
Roasting is a total game changer when it comes to the flavour of cauliflower—and roasting a whole head of cauliflower is visually impressive for the people sitting at the dinner table. And while romesco is from Spain, and decidedly not French, it’s so delicious, I think you should definitely have it in your repertoire.
Roasted cauliflower
1 large head cauliflower
2 tbsp olive oil
Pinch Maldon salt
Freshly cracked black pepper, to taste
Romesco sauce
2 cups drained roasted red peppers (from a jar or you could roast them yourself)
⅔ cup roasted Marcona almonds
or regular toasted almonds
⅓ cup finely grated parmesan cheese 1 clove garlic, grated
⅓ cup extra-virgin olive oil
1½ tbsp smoked paprika
½ tbsp kosher salt
1 tbsp sherry vinegar
Herb salad
½ cup fresh mint leaves, packed
½ cup fresh flat-leaf parsley leaves, packed ½ red onion, thinly sliced and rinsed
under cold water
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
Kosher salt and freshly cracked black
pepper, to taste
½ lemon, for serving
Preheat your oven to 450°F, with the rack in the centre position.
In a large stockpot on medium-high heat, bring heavily salted water to a boil. Remove the tough bottom leaves from the cauliflower but keep the smaller and most tender ones on the stem. Make a deep X incision with a paring knife on the base of the stem to help speed up the cooking time. Place the whole head of cauliflower into the boiling water and cook for 10 minutes. Drain the water and place the cauliflower on a roasting tray. Drizzle it with the olive oil, and season with the Maldon salt and black pepper. Bake in the oven for 45 to 50 minutes, until fully roasted and golden brown.
Meanwhile, in a food processor, combine the roasted peppers, almonds, parmesan and garlic. Pulse until a paste develops. While still pulsing, slowly drizzle in the oil through the feed tube. Once the mixture is fully emulsified, add the paprika, salt and vinegar, and pulse to combine. Taste for seasoning.
Prepare the herb salad: In a small bowl, dress the mint, parsley and red onion with the oil and lemon juice. Season with salt and pepper.
Cut the cauliflower into four wedges, or serve it whole on top of the romesco sauce with a knife for people to dig in. Serve the herb salad as a garnish, with the half lemon to squeeze over the dish, and more sauce on the side for everyone to scoop. Be generous!