- Pre-heat the oven to 180C and place a small baking dish/ tray of hot water in the bottom of the oven to create some steam so the cauliflower is nice and moist.
- Discard any outer leaves from the cauliflower and use a small sharp knife to cut off the bottom stem and then carefully cut out some of the core.
- Give the cauliflower a rinse under cold water, place it core side down on a chopping board and use your hands to rub the entire surface area of the cauliflower with the extra virgin olive oil and salt. Place the cauliflower into a baking dish core side down and cook in the oven for 1-2 hours or until it is golden in colour and can easily be pierced with a small knife.
- I like to baste the cauliflower while it’s cooking a couple of times with a little more extra virgin olive oil.
- While the cauliflower is cooking, you can make the romesco sauce.
- Cook the capsicum and tomatoes on a grill until the skins are quite charred. Remove the capsicum and pop into a bowl covered with plastic wrap and allow to cool. Remove the tomato and place in a separate bowl and allow to cool.
- Once the capsicum is cool use your fingers to remove the skin and the seeds and do the same for the tomatoes.
- Add the garlic cloves to the bowl of a food processor and pulse until finely minced. Add the toasted almonds, bread and chilli and blitz to a paste.
- Scrape down the side of the bowl if needed and add the tomatoes, capsicum, parsley, paprika, a pinch of salt and pepper and blitz until smooth. While the processor is running add the vinegar and the extra virgin olive oil in a steady stream until you get the consistency you are after. I like mine quite thick so I don’t thin it out too much with olive oil.
- To serve smear a generous amount of the romesco sauce over the base of a large serving plate and place the whole roasted cauliflower on top. Finish with some toasted almonds and a drizzle of extra virgin olive oil.
Enjoy your whole roasted cauliflower with your favourite roast vegies and a glass of Reisling. View the video here.
