Whole Roasted Cauliflower With Romesco
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3red bell peppers
- 1medium-to-large head cauliflower
- Olive oil
- Salt and pepper
- ½cup Marcona almonds
- 1small garlic clove, peeled
- 1tablespoon sherry vinegar
Nutritional analysis per serving (4 servings)
198 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 8 grams protein; 611 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pot ⅔ 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.
- Step 2
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.
- Step 3
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.
- Step 4
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 ¼ cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
- Step 5
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.
Private Notes
Comments
This was wonderful. The sweet of the cauliflower and the bitter char pairs wonderfully with the romesco.
BUT the instructions for roasting the peppers is just wrong. Break them down into wide slices first and arrange skin side up on baking sheet. Why mess with turning unstable whole peppers under flame, or trimming and seeding slimy cooked peppers?
Second, DO NOT rinse them. You're washing away great flavor. Let them come to room temp and just peel.
I'm surprised Bittman let this through.
I tuned out when I saw that the cauliflower should be prepared whole. Yes, it's visually stunning but the ratio of exterior yummy caramelized/ roasted cauliflower to interior boring content is way off. Here's a suggestion: break apart the cauliflower head into large florets, oil/salt and roast these, turning once or twice. Then top with your sauce. It's much quicker, uses just a cookie sheet, and will taste better.
There are many ways to roast a pepper. I do it the way you do it too but that doesn't mean its the only acceptable way.
The peppers were difficult to peel, de seeding burned my hands, and the result was not worth the aggravation. 4 stars usually indicates how to turn it into 5 stars w the tips in the comments. Not this one. Gross. Raise your standards, I wouldn’t give this 4 stars. I’m giving it 2.
Boil until knife easily enters cauliflower head, then bake for 40-50 min or until brown... The nuts add a slight gritty texture without adding flavor... (this is after A LOT of time in the food processor) I could have used any nut without spending the extra $8 for a small amount of Marcona almonds... clearly this recipe was not tested and re-tested... after 2 hours the final product made me sad. Looked lovely, but cooked to death... most of it found its way to the green bin. Good luck.
Easy and great.
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