I have a freezer full of cauliflower because they always seem to come at once in the garden no matter how I space out the planting times. But this is a good thing because there is always a good supply when I am inspired to make something using them. They are so versatile and can be used as the feature of a meat-free meal. This recipe comes from Jamie Oliver, although I’ve made a few changes based on the ingredients I had available. You can of course roast and skin your own capsicums/red peppers but the jars make it so much easier.
1 head of cauliflower (approx 800g)
4 cloves garlic
100g sourdough bread (I used Molenberg that had got broken in the freezer)
50g blanched (or plain) almonds
1 jar roasted red peppers
Red wine vinegar (I used cherry vinegar)
Salt & pepper
Nutritional Yeast (optional)
Cut the cauliflower into approx 3cm wedges or similar florets. Toss with a little olive oil, vinegar, salt and pepper, and then roast at 180C for 35 minutes until golden and tender.
Meanwhile, peel the garlic, tear the bread into small chunks and place on a roasting tray with the almonds. Place in the oven when the cauliflower has 15 minutes to go.
When done, remove the trays from the oven. Reserve a handful of almonds then place the rest in the blender with the garlic and toasted bread, drained red peppers, 2 tbsp olive oil and a swig of red wine vinegar. Blend until silky smooth, loosening with a splash of water if needed and season to taste. I added some nutritional yeast for an extra cheesy taste and nutrient boost.
Spoon the “Romesco” red pepper sauce onto a serving plate, top with the cauliflower and the reserved almonds (chopped).