Romesco Cauliflower
This recipe for Romesco cauliflower is a delicious and flavorful vegetarian dish. The cauliflower is charred to perfection on the barbecue and served on a rich and smoky Romesco sauce.
Maker: Jamie Oliver
From: Website(view original)
Prep Time
20 min
Cook Time
35 min
Servings
Recipe details are AI-assisted from Jamie Oliver. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
55 min estimated total time for 4 servings.
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Ingredients
- 1 cauliflower
- olive oil
- 11 oz tomatoes
- 4 clove garlic
- 3 1/2 oz sourdough bread
- 1 lb roasted red peppers
- 0.88 oz smoked almonds
- a pinch smoked paprika
- 4 sprig flat-leaf parsley
- 1 1/10 oz feta cheese
Instructions
- 1Preheat the barbecue by lighting the charcoal. Ensure the barbecue is set up correctly.
- 2Prepare the cauliflower by removing any tatty outer leaves and chopping it into eight wedges. Spritz the cauliflower with olive oil and season with sea salt and black pepper.
- 3Place the cauliflower wedges, tomatoes, and unpeeled garlic cloves on the barbecue. Put the bread slices on the cool zone of the barbecue.
- 4Cook the ingredients on the barbecue with the lid on and vents open for 10 minutes.
- 5After 10 minutes, remove the tomatoes, garlic, and toast from the barbecue. Turn the cauliflower and continue cooking for another 10 minutes, or until it is charred and cooked through.
- 6Prepare the Romesco sauce by peeling the garlic cloves and blending them with the tomatoes, bread, roasted red peppers, smoked almonds, smoked paprika, and olive oil.
- 7Season the Romesco sauce to perfection.
- 8To serve, place the charred cauliflower wedges on top of the Romesco sauce. Sprinkle with chopped parsley, crumbled feta cheese, and a few extra smoked almonds. Drizzle with extra virgin olive oil if desired.
- 9Serve with extra toast on the side to mop up the excess sauce.