Best 2 Whole Roasted Cauliflower With Romesco Recipes
Roasted cauliflower is a delectable vegetarian dish that showcases the vegetable's nutty flavor and tender texture. This recipe takes it up a notch by roasting the cauliflower whole, resulting in a dramatic presentation that is sure to impress your guests. The cauliflower is roasted with a simple blend of olive oil, salt, and pepper, then topped with a vibrant and flavorful romesco sauce, made with roasted red peppers, almonds, and smoked paprika. This combination of flavors is a perfect complement to the cauliflower, creating a dish that is both hearty and satisfying. If you're looking for a vegetarian main course that is both delicious and visually stunning, look no further than this whole roasted cauliflower with romesco sauce. It's a dish that will surely become a favorite in your household.
Besides the main recipe, the article also includes two additional recipes:
- The first recipe is for a classic romesco sauce, made with roasted red peppers, almonds, and smoked paprika.
- The second recipe is for a simplified roasted cauliflower dish, without the romesco sauce, for those who prefer a more straightforward preparation.
Whether you're a vegetarian looking for a hearty and flavorful main course, or a meat-eater looking to add more vegetables to your diet, this whole roasted cauliflower with romesco sauce is a perfect choice.
COAL-ROASTED CAULIFLOWER WITH ROMESCO
We love a whole oven-roasted cauliflower. It is creamy and tender on the inside and golden and caramelized on the outside. The possibilities are endless - puree it into a rich soup, chop it up for a delicious pasta dish or serve as is, so everyone gets a wedge. Is it possible to get the same results on a campfire or charcoal grill, we wondered? Dropping it into the coals on its own would only result in a burnt exterior. So we wrapped ours in a salt dough that seals once it hits the coals, allowing the cauliflower to steam until tender while also roasting from the direct heat of the coals. The result is a super-flavorful, cauliflower that pairs perfectly with the smoky romesco served with it.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add 2 cups of the salt with the flour, egg whites and 1 cup water to a large bowl and stir with a wooden spoon until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds).
- Put the cauliflower on a clean work surface, stem-side down, and rub the salt paste all over the florets until they are completely covered. Flip the cauliflower in your hands (you may want to flour your hands if the cauliflower is a little sticky); holding it by the exposed stem, gently nestle it into the coals. Cook, rotating occasionally by grasping the stem with grilling tongs, until the stem is tender when pierced with the tip of a sharp knife and the crust is blackened all over, 35 to 40 minutes. Try not to crack the crust so that it stays sealed and the cauliflower can steam while it roasts. Transfer to a baking sheet and let cool for 5 minutes, then use tongs to crack the crust from the cauliflower and discard it.
- While the cauliflower is cooking, put the bell peppers in the coals and cook, turning frequently with the tongs, until blackened. Transfer to a heatproof bowl and cover with a plate to steam and soften, about 10 minutes. When cool enough to handle, peel the skin from the peppers, remove all the seeds and discard skin and seeds. Set peppers aside.
- Heat 1/4 cup of the oil in a medium skillet over medium-high heat until shimmering. Add the garlic along with the bread pieces. Cook, stirring, until the bread is golden, about 3 minutes. Transfer to a food processor and add the red peppers, remaining 1/4 cup olive oil, vinegar, smoked paprika, tomatoes and 1 teaspoon salt. Puree until smooth.
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- For the best results, choose a large, firm cauliflower with tightly packed florets.
- Trim the cauliflower leaves and stem, but leave the core intact. This will help the cauliflower hold its shape during roasting.
- To make the romesco sauce, use a blender or food processor to combine the roasted red peppers, almonds, garlic, tomatoes, olive oil, vinegar, and paprika.
- Season the cauliflower with salt and pepper before roasting.
- Roast the cauliflower at a high temperature (425 degrees Fahrenheit) for about 45 minutes, or until the florets are tender and slightly browned.
- Serve the roasted cauliflower immediately with the romesco sauce.
Conclusion:
This whole roasted cauliflower with romesco sauce is a delicious and easy-to-make vegetarian dish. The cauliflower is roasted until tender and slightly browned, and the romesco sauce is creamy and flavorful. This dish is perfect for a weeknight meal or a special occasion.
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