Roast Spice Cauliflower With Romesco & Olives

Roast Spice Cauliflower With Romesco & Olives

With roasts aplenty looming, it could be worth considering a healthier alternative in the run up to Christmas. This cauliflower version couldn't be easier to make, and serves up to six people adequately.
Serves 6
Total Time
1 Hour
1 large cauliflower, outermost leaves removed
1 tsp each of smoked hot and smoked sweet pimenton
4 tbsp of olive oil
2 tbsp of medium dry sherry
Juice of a lemon
25g of roasted flaked almonds
2 tbsp of chopped flat leaf parsley
6 sprigs fresh thyme, leaves stripped
For the salsa
50g of blanched almonds
50g of blanched hazelnuts
350g of roasted red peppers from a jar
100g of black hojiblanca olives, pitted
1 clove of garlic, grated
1 tbsp of sherry vinegar
1 tsp of smoked sweet pimenton
30g of fresh breadcrumbs
5 tbsp of extra virgin olive oil
Step 1

Heat the oven to 200°C. Fan 180°C. Mix the pimentons with the thyme leaves and olive oil, and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes. Drizzle with the sherry and lemon juice and return to the oven for 10 more minutes.

Step 2

Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs. Whiz the peppers and olives together with the garlic, vinegar and pimenton. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil.

Step 3

Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.

Recipe courtesy of OlivesFromSpain.UK

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