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  • Becky @onlylovekitchen

Whole roasted cauliflower with Romesco sauce

I love Romesco sauce, it’s so rich and versatile. I recently served a variation of this recipe on a yoga retreat I was catering for and people LOVED it! I think it would make a great recipe for a dinner party as it complements many sides such as salads, potatoes, ferments, rice or sourdough! Cauliflowers are harvested throughout the year and are a fantastic vegetable - high in fibre and low in carbs - win win!

Ingredients (Recipe serves around 5 portions)

~1 whole cauliflower

~3 white onions finely sliced

~4 garlic cloves chopped

~1 tin tomatoes

~ 1 jar roasted red peppers

~50g toasted hazelnuts crushed (hold back some for garnish)

~2 tsp paprika

~2 tsp chilli flakes2 tbsp vinegar (preferably sherry)


~​​Preheat the oven to 220c.

~Strip the cauliflower leaves and cut part of the stem but keep the florets attached. Boil the cauliflower top side up for 15 minutes in salted water. (Don’t waste the leaves, fry them in a little water, oil and lemon to serve on the side)

~Drain the cauliflower well and let it sit for a minute for the water to steam off. Drizzle with olive oil, salt and bake in the preheated oven for about 45 minutes until golden brown and you can stick a knife through it.

~ Whilst the cauliflower is cooking, make the Romesco sauce. Sweat the onions and garlic in a good glug of olive oil and salt for about 10 minutes until they are nice and brown. 

~ Add the paprika, chilli flakes, tinned tomatoes, roasted red peppers and half of their juice and simmer for 20 minutes. Season to taste. 

~ Blend the sauce with the hazelnuts and vinegar into a smooth consistency. You can heat the sauce up on the hob later if you want to keep the cauliflowers hot when serving. 

~Drizzle the Romesco over the cauliflower, sprinkle it with hazelnuts, fresh herbs and serve with more Romesco sauce. 

If you have any leftover sauce, just whizz it all up together in a blender and add water, tahini and nutritional yeast for a delicious dip.

Recipe by Becky @onlylovekitchen

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