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    Whole roast baby cauliflowers with romesco sauce

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    Whole roast baby cauliflowers with romesco sauce

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 2

    Ingredients

    2 baby or small cauliflowers, trimmed
    6 tbsp olive oil
    1 roasted red pepper from a jar
    1 essential Waitrose tomato
    1 garlic clove
    ½ tsp hot smoked paprika
    25g day-old sourdough
    1 tbsp finely chopped flat leaf parsley, plus extra to serve
    2 tbsp essential Waitrose red wine vinegar
    30g toasted flaked almonds
    steamed green beans, to serve (optional)

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Put the cauliflowers in an ovenproof dish, coat each with 1 tbsp oil, season and roast for 30-35 minutes, turning halfway. Meanwhile, whizz the pepper, tomato, garlic, paprika, bread, parsley, vinegar, 25g almonds and remaining 4 tbsp oil in a blender to make a coarse sauce.

    2. Put the cauliflowers on plates; top with the sauce and remaining 5g almonds and parsley. Serve with green beans, if liked

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    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

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