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. It’s a great dinner party main for all my veggies out there, but also makes a delicious weeknight dinner.
Ingredients
Method
- Preheat oven to 450°F. Fill a large pot half-way and season with 3 tablespoon kosher salt. Bring to a boil.
- Meanwhile, 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 minutes.
- While you wait, make the sauce. To a blender add 2 roasted red peppers, 1 teaspoon paprika, ½ teaspoon cayenne, 2 tablespoon sherry vinegar, 1 peeled garlic clove, and ¼ cup olive oil. Blend until smooth. Set aside.
- Mix 3 tablespoon olive oil with ½ teaspoon turmeric and remaining ¼ teaspoon paprika. Using a pastry brush, generously cover the cooled cauliflower. Sprinkle with ½ teaspoon salt. Place on a sheet pan and roast for 30 minutes, or until golden and slightly charred on the edges.
- While the cauliflower roasts, prepare your garnish. Roughly chop the hazelnuts and place them in a small bowl. Season with 2 tablespoon olive oil, zest of 1 lemon and a generous pinch of flaky salt. Mix and set aside. Next, roughly chop enough parsley to fill ½ cup and add it to a second 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 and seasoned hazelnuts. Finish with chopped parsley and the remaining lemon juice.
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