Author Notes
Inspired by classic Mediterranean flavors, this stunner of a recipe will warm your soul and convince the pickiest of eaters that vegetables are the bomb. Seasoned with lots of cumin, garlic and olive oil, a whole cauliflower is roasted whole until tender on the inside and crispy on the outside. It is then smeared with delicious, finger-licking, roasted red pepper sauce. Elegant enough for a party, easy enough for a weeknight meal, this recipe elevates cauliflower's status to rock star. —Tasty Plan
Ingredients
- Whole Roasted Cauliflower
-
5
cloves garlic
-
1/2 teaspoon
kosher or sea salt
-
4 tablespoons
olive oil
-
1 teaspoon
cumin powder
-
1
large cauliflower
- Romesco Sauce
-
2
large red bell peppers
-
1
red chili pepper (optional, adds heat)
-
1/2 cup
almonds
-
1
clove garlic, peeled
-
1 tablespoon
olive oil
-
1 dash
cayenne pepper
-
1 pinch
salt, to taste
Directions
- Whole Roasted Cauliflower
-
Preheat oven to 450 degrees Fahrenheit.
-
Using a mortar and pestle, mash peeled garlic cloves with cumin power, salt, and a tablespoon of olive oil.
-
Smear the paste over a leaf free, clean cauliflower and place on top of a baking sheet.Pour remaining olive oil over the cauliflower
-
Depending on the size of the cauliflower, roast for 1-1.25 hours. Remove from oven and serve immediately.
- Romesco Sauce
-
Preheat oven to 400 degree.
-
Place whole pepper and, if using, the chili peppers in oven. Roast for 30 minutes.
-
Remove and set aside, covered with foil for five to ten minutes.
-
Uncover, then peel skin off, then cut in half and remove seeds. You should have about 1 cup roasted peppers total.
-
Place in food processor with the rest of the ingredients. Pulse until completely smooth.
-
Set aside until ready to serve.
See what other Food52ers are saying.