Amy's Whole Roasted Cauliflower in Romesco sauce

 

 

Whole Roasted Cauliflower with Romesco Sauce

Serves 4

1 head cauliflower, about 2 pounds

1, 12-ounce jar roasted red peppers (about 1 ¼ cups), rinsed and patted dry

¼ cup sun-dried tomatoes

2 tablespoons extra-virgin olive oil, divided

½ cup sliced almonds, plus 2 tablespoons, divided

2 cloves garlic

1 tablespoon sherry vinegar( use less if another type,sherry vinegar is less acidic than most)

1½ teaspoons smoked paprika, divided

Cayenne pepper

Kosher salt and freshly ground black pepper

3 tablespoons roughly chopped parsley leaves

Adjust oven rack to center position and preheat to 450. Slice the bottom of the cauliflower to make a flat base. You may cut off some of the tough core, but feel free to leave any leaves, as they will soften and become crispy. Use a paring knife and cut a 1-inch X through the bottom of the core.

Place cauliflower in a large microwave-safe bowl and cover it with a plate. Add ⅓ cup water and microwave for 8-9 minutes or until a painting knife inserted into the core of the cauliflower slips in and out easily.

Meanwhile, in the bowl of a food processor, combine the roasted peppers, sundried tomatoes, 1 tablespoon olive oil, ½ cup sliced almonds, garlic, sherry vinegar, 1 tsp. smoked paprika, a pinch of cayenne, and 1/4 teaspoon salt. Puree mixture until it forms a rough paste. This is more than you’ll need, it’ll keep for a week in the fridge.

Line a small baking sheet or baking dish with foil. Transfer cauliflower to the baking dish. Rub cauliflower with remaining tablespoon oil and sprinkle with remaining ½ teaspoon of paprika. Season with salt and pepper. Roast cauliflower until it is deeply browned and charred in spots, about 35-40 minutes.

Spread the sauce on a serving platter. Place the roasted cauliflower on top of the sauce (you can reserve some of the sauce for the top of the cauliflower if you like. Sprinkle the top of the cauliflower and the platter with the remaining 2 tablespoons almonds and parsley.