Whole roast baby cauliflowers with romesco sauce

  • Vegetarian


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)


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

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

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

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,424kJ
Fat 51.9g
Saturated Fat 7.1g
Carbohydrate 17.3g
Sugars 8.6g
Protein 12.3g
Salt 0.4g
Fibre 5.9g

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This recipe was first published in Fri Sep 01 16:53:38 BST 2017.