Roast spiced cauliflower with romesco and olives
- ⏱ 1 hour
- Medium
- Serves 1
- 👥 2-cook recipe
A whole roasted spiced cauliflower served with romesco sauce, olives, flaked almonds, and parsley.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Roast spiced caulif...
0/0
COOK 1COOK 2
1Mise en place
2Strip thyme leaves
Strip the leaves from the fresh thyme
3Plate and serve
+ 12 more steps in the app
Roast spiced caulif...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 cauliflower: outermost leaves removed
2Strip thyme leaves
3Plate and serve
+ 12 more steps in the app
Ingredients
- 1 cauliflower (outermost leaves removed)
- 1 tsp smoked hot pimenton
- 1 tsp smoked sweet pimenton for cauliflower
- 6 sprig fresh thyme (leaves stripped)
- 4 tbsp olive oil
- 2 tbsp medium dry sherry
- 1 lemon (juiced)
- 25 g roasted flaked almonds
- 2 tbsp flat leaf parsley (chopped)
- 50 g blanched almonds
- 50 g blanched hazelnut
- 350 g roasted red peppers
- 100 g black hojiblanco olives (pitted)
- 1 garlic clove (grated)
- 1 tbsp sherry vinegar
- 1 tsp smoked sweet pimenton for romesco
- 30 g fresh breadcrumbs
- 5 tbsp extra virgin olive oil
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 1 cauliflower: outermost leaves removed
2. Strip thyme leaves COOK 2
- Strip the leaves from the fresh thyme
3. Heat the oven COOK 1
- Heat the oven to 200°C, fan 180°C
🤝 Cook 1 takes over at the oven.
4. Mise en place COOK 2
- Prep 1 lemon: juice
- Prep 100 g black hojiblanco olives: pit
- Prep 1 garlic clove: grate
5. Season the cauliflower COOK 1
- Mix the smoked hot pimenton and smoked sweet pimenton for cauliflower with the thyme leaves and olive oil and rub all over the cauliflower, In a small roasting tin, sit the cauliflower and season well
- Add a good splash of boiling water and roast for 40 minutes
6. Crush the nuts COOK 2
- Meanwhile, bash the blanched almonds and blanched hazelnut in a pestle and mortar to rough crumbs
🤝 Cook 2 hands over thyme leaves.
7. Mise en place COOK 1
- Prep 2 tbsp flat leaf parsley: chop
8. Make the romesco COOK 2
- In a food processor, whiz the roasted red peppers and black hojiblanco olives together with the garlic, sherry vinegar, and smoked sweet pimenton for romesco
- Season and stir in the roughly ground nuts and breadcrumbs
- Add the oil
9. Finish the roast COOK 1
- Drizzle the cauliflower with the sherry and lemon juice and return it to the oven for 10 minutes more
🤝 Cook 2 hands over the lemon.
10. Plate and serve BOTH
- Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley
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