Whole Roasted Cauliflower With Romesco Food

WHOLE ROASTED CAULIFLOWER WITH ROMESCO

Steps:

• Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.
• Move oven rack to the lowest setting. Heat the oven to 450. Remove the leaves from the cauliflower. When the water boils, salt it generously. Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don't overcook.
• Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels. Drizzle all over with olive oil, sprinkle with salt and roast until it's nicely browned all over, 40 to 50 minutes.
• Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.
• When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.

GARLIC WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
• Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
• Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
• Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.

ROASTED ROMANESCO

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
• Roast in the preheated oven until tender, 15 to 20 minutes.

ROASTED VEGETABLES WITH CASHEW ROMESCO

Steps:

• Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.
• While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and 1/2 teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.
• Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.

ROASTED ROMANESCO CAULIFLOWER RECIPE - (3.8/5)

Steps:

• Preheat the oven to 400 degrees. Trim the washed cauliflower leaves and cut the stem, if necessary, so that cauliflower stands upright in a dutch oven or heavy cast-iron pan (with a lid). Place the cauliflower in the pan, and use a sharp knife to carve a 1 in. deep X into the top of the cauliflower. In a small bowl, combine oil with diced onions, minced garlic, lemon juice, spices, salt & pepper. Pour over the cauliflower, slightly pulling the X apart so the oil can seep into the middle. Try to evenly coat the cauliflower (no need to flip it over). Pour sherry lightly over the whole thing, then cover the pan. Bake for 40 minutes, or until cauliflower is fork-tender, then remove the lid and cook for another 10-15 minutes. Remove from the oven and serve with an extra squeeze of lemon juice and a sprinkle of fresh cilantro or parsley. Serves 4, leftovers can be refrigerated and reheated for up to a week. Enjoy!