Roasted Cauliflower w/ Romesco-ish

Today I’m bringing you something that seems fancy but is actually very easy. This is whole roasted cauliflower with a Romesco-ish sauce, topped with toasted hazelnuts and lemony parsley. And it’s a great dinner party main for all my veggies out there.

Watch me make it here!

Time: 1 hour 10 minutes

Servings: 2-4

Ingredients:

1 head cauliflower

1¼  tsp paprika, divided

2 roasted red peppers (from a jar is fine!)

2 tbsp sherry vinegar

1 garlic clove

½ tsp cayenne

¼ tsp turmeric

⅓ cup toasted hazelnuts

1 lemon

2-3 sprigs parsley

olive oil 

kosher salt 

flaky salt (optional)

Instructions:

1. Preheat oven to 450F. 

2. Fill a large pot half-way and season with 3 tbsp kosher salt. Bring to a boil. 

3. Trim the stem of your cauliflower so it has a sturdy base and can rest floret-side up without support. 

4. When the water is boiling, place the cauliflower floret-side down in the pot and cook for 10 minutes, or until you can easily slide a fork into the florets. Remove and let steam on a wire rack until it cools to room temperature, about 20-30 minutes. 

5. While you wait, make the sauce. To a blender add roasted red peppers, 1 tsp paprika, cayenne, sherry vinegar, garlic, and ¼ cup olive oil. Blend until smooth. Set aside. 

6. By now the cauliflower should be at room temperature and the oven should be heated. Mix 3 tbsp olive oil with turmeric and remaining ¼ tsp paprika. Using a pastry brush, cover the cauliflower in the seasoned olive oil. Sprinkle with ½ tsp salt. Place on a sheet pan and cook for 30-40 minutes.

7. While the cauliflower roasts, prepare your garnish. Roughly chop the hazelnuts and place them in a small bowl. Season with 2 tbsp olive oil, zest of 1 lemon and a generous pinch of flaky salt. Mix and set aside. Next, roughly chop our parsley and add it to another small bowl. Top with the juice of half the lemon and a pinch of kosher salt. Toss and set aside. 

8. When the cauliflower is golden brown and charred on the edges, remove from the oven. Lay it on a base of pepper sauce + seasoned hazelnuts. Finish with chopped parsley and the remaining lemon juice. 

Tag me if you make it @stefsdinnerdate on Instagram and TikTok <3