roasted cauliflower with romesco sauce

roasted cauliflower with romesco sauce

It’s peak cauliflower season at the moment. This makes me very happy. 🙂  It is high up on my list of favourite vegetables.

One of the ways I love to eat cauliflower is to cut it into one cm thick slices and roast in a single layer on a tray with olive oil and salt.  Often I add cumin as well, but this time I’d run out.

So instead I decided to make a romesco sauce to go with my roasted cauliflower. I had some peppers that needed using so they went into the oven as well. Peeled, seeded and puréed with some nuts, oil, vinegar and seasoning they make a delicious sauce that is great with cauliflower.

The sauce is usually made with tomato, bread and almonds, I used hazelnuts and no bread as I had neither. I left the tomato out too. It is still delicious.

romesco sauce
prep time
cook time
total time
cuisine: Vegan
  • 4 cloves garlic
  • ½ cup hazelnuts
  • 2 medium red capsicums
  • ¼ cup olive oil
  • 2 tsp sherry vinegar
  • 1 tsp smoked paprika
  • salt to taste
  • a pinch of chilli powder (optional)
  1. Preheat the oven to 180C
  2. Roast the hazelnuts for 10 minutes and remove
  3. Roast garlic until soft about 20 minutes and remove
  4. Roast the capsicums until soft and peel and deseed them
  5. Place all the ingredients into a food processor and purée. I like to leave mine a little chunky.
  6. Taste and season with additional salt, vinegar and chilli as needed.






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