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.
Roasted Cauliflower w/ Romesco-ish
4
servings1
hourIngredients
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
Salt (I'm using Diamond Crystal)
Flaky salt (optional)
Directions
Preheat oven to 450F.
Fill a large pot half-way and season with 3 tbsp kosher salt. Bring to a boil.
Trim the stem of your cauliflower so it has a sturdy base and can rest floret-side up without support.
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.
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.
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.
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.
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.