Whole roasted cauliflower on romesco with herby topping and flaked almonds

aka. Heaven on a plate

At the beginning of the year I posted a whole roasted cauliflower video and was completely overwhelmed at the reaction - it’s been viewed nearly 15 million times which is kind of unbelievable. I have had thousands - genuinely thousands, of messages from people all over the world who have cooked it and loved it and it’s completely blown me away. Most people hadn’t tried cooking a cauliflower whole and it was really exciting to be able to introduce so many people to a new way of cooking something.

You can find that recipe here, and it’s so so good.

A whole roasted cauliflower is a wonderful thing. One of those things that look quite impressive when you take it out of the oven and present it on the table but secretly it’s actually very simple to make. That’s what we are all about, maximum results for minimal effort!

Also an excellent thing to serve to any vegetarians as I think they sometimes don’t get really special things served to them at other people’s houses and can be a bit of an after thought but this is something everyone will love.

This version is amazing, and I think, and this is hard for me to admit but it might even be better than my original one.

This whole roasted cauliflower is brushed in a garlicky parmesan dressing so it’s packed full of flavour as it roasts in the oven and it’s just incredibly delicious. The cauliflower turns buttery and gorgeous as it roasts and is finished with a parmesan crust. SO GOOD. It’s served with a creamy, nutty romesco sauce, topped with a herby drizzle, flaked almonds and pomegranates.

Now the romesco sauce is another thing we need to talk about. Have you made it before? If you haven’t, you are in for a serious treat it’s so good and what’s more, it’s incredibly simple to make. It’s a deliciously creamy red pepper sauce, which is great as a dip, think crunchy veg, toasted pitta kind of vibe. But I also love it served like this with roasted vegetables, or some roasted chicken, it’s amazing in sandwiches - mortadella, burrata, some rocket and the romesco…. now that is a killer sandwich. It’s seriously easy to make, only takes a few minutes, bung it all in a food processor and you’re done. You can roast the red peppers from scratch, but I will tell you what - I always use the jarred red peppers. Now clearly, some things do taste better when you go the extra step and make it yourself but I am here to say that I don't think roasted red peppers are one of those things. The ones you get in jars are excellent.