Charred Cauliflower with Romesco Sauce

Charred Cauliflower with Romesco Sauce

This recipe features charred cauliflower served on a bed of fresh romesco sauce with a flavourful herby dressing. The cauliflower is quartered, fried until browned, then finished in the oven. The romesco sauce is made by blending roasted peppers, garlic, blanched almonds, sherry vinegar, and salt until smooth. The herby dressing includes chopped chives, parsley, basil, capers, garlic, lemon juice, salt, pepper, and olive oil. The dish is assembled by spreading romesco on a plate, placing the cauliflower on top, drizzling with the herby dressing, and garnishing with flaked almonds. This dish is perfect for sharing and pairs well with a good loaf of bread to soak up the leftover sauce

Serves: 2

40 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

Join My Community ✨

🔍 Search Every Recipe

🍽️ Access Exclusive Dishes

🥦 Substitutions for Dietaries

🥑 Recipes to use Leftovers

⚖️ Custom Serving Sizes

ℹ️ Nutritional Information

🥫 Pantry Essentials

💰 Exclusive Discounts

Coming Soon ⏳

📆 Live Events

💬 Member Chat & Sharing

Earlybird discount

Ingredients:

  • 1 large cauliflower
  • 1 jar of roasted peppers
  • 1 clove of garlic
  • A handful of blanched almonds
  • 1 tsp sherry vinegar
  • Salt
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 1 tbsp chopped capers
  • 1 small garlic clove
  • 0.5 a lemon, juiced
  • Salt
  • Pepper
  • Olive oil
  • Flaked almonds for garnish

🔄Natalia Rudin's Suggested Substitutes

Cauliflower Broccoli or Brussels Sprouts
Roasted Peppers Sun-Dried Tomatoes or Fresh Red Bell Peppers
Almonds Cashews or Pine Nuts

Beta