WHOLE ROASTED CAULIFLOWER WITH ROMESCO
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
- Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
- Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
- Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
- When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 611 milligrams, Sugar 7 grams, TransFat 0 grams
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Abigail Abby
[email protected]Overall, this recipe was a good starting point, but I think it could be improved with some adjustments to the seasoning and cooking time.
Vuyile Mleya
[email protected]This recipe was a bit too time-consuming for me. I think there are easier ways to make roasted cauliflower.
Mostafa Elsalmawy
[email protected]The cauliflower was a bit overcooked for my liking, but the romesco sauce was delicious. I would try this recipe again, but I would cook the cauliflower for a shorter amount of time.
Keddy Wambui
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning.
Olusola Adewole
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the cauliflower and the romesco sauce. I will definitely be making this again.
Hama GAMING
[email protected]This recipe was easy to follow and the results were delicious. The cauliflower was tender and flavorful, and the romesco sauce was creamy and rich. I would definitely recommend this recipe to others.
Christopher Sloan
[email protected]I'm not usually a fan of cauliflower, but this recipe changed my mind. The roasting process brought out the cauliflower's natural sweetness and the romesco sauce added a delicious savory flavor. I'll definitely be making this again.
Nkele Motsweta
[email protected]Wow! This dish was amazing. The cauliflower was roasted to perfection and the romesco sauce was so flavorful. I will definitely be making this again.
Liton Mia
[email protected]This roasted cauliflower with romesco sauce was a hit! The cauliflower was perfectly tender and flavorful, and the romesco sauce was creamy and tangy. I loved the combination of flavors and textures. Definitely a new favorite recipe.