This recipe is ideal for the main dish in your vegetarian menu. It is decadent, satisfying and will please even the meat eaters at your table. It’s quite easy to make and the romesco sauce is something to die for. A blend of almonds, roasted red bell peppers and olive oil.
Whole Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 2 red bell peppers
- 1/4 cup olive oil
- 1 tbsp dried parsley leaves
- 1 tbsp oregano
- 1/4 cup fresh tarragon
- 1/4 cup fresh mint leaves
- sea salt + pepper
- For the Romesco Sauce:
- 2 roasted bell peppers (from above)
- 1 tbsp sherry vinegar
- 1/2 cup toasted slivered almonds
- 1/2 cup warm bone broth
- 1/2 cup olive oil
- 1 tbsp lemon juice
- salt + pepper
Directions
- Preheat the oven to 425 F. Bring a large pot of salted water to a simmer (about 3 inches high) and add in the cauliflower head. Cover to let steam for 8 minutes.
- To a baking sheet add the red bell pepper halves and the steamed cauliflower head. Brush generously with olive oil and season with fresh parsley, oregano, and salt and pepper. Bake for 45-50 minutes or until golden brown.
- Heat up the bone broth in a saucepan. To a blender or food processor add in the broth, roasted red bell peppers, olive oil, sherry vinegar, almonds, lemon, and salt and pepper. Blend until smooth and creamy.
- Plate the cauliflower head. Then pour the sauce on top. Sprinkle with fresh tarragon, mint leaves and edible flowers. Then sprinkle with Maldon sea salt and freshly ground pepper.
