Whole roast baby cauliflowers with romesco sauce

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

Serves: 2


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