Whole roasted cauliflower with romesco sauce

Cooking Vegetarian Whole roasted cauliflower with romesco sauce

From Christmas lunch to birthday dinner, this whole roasted cauliflower makes an amazing centrepiece for a vegetarian special occasion.

Lables: High carb Low fat Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Shellfish free
  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.
  2. Meanwhile, place cauliflower in a large microwave safe bowl. Cook, covered, on high (100%) for 6-8 minutes or until par-cooked.
  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.
  4. Meanwhile, discard capsicum skin, seeds and membranes. Process almonds until very finely chopped. Add capsicum, oil, vinegar and garlic. Process until smooth. Season.
  5. Pour sauce onto a large serving plate. Arrange cauliflower in centre of sauce. Sprinkle cauliflower with parmesan if you like.

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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 tbsp sherry vinegar
1 garlic clove, crushed
Finely shaved parmesan, to serve

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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