Romesco cauliflower

Name: Romesco cauliflower
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 head of cauliflower (800g), ideally with leaves; olive oil; 300g ripe tomatoes; 4 cloves of garlic; 100g sourdough bread; 1 x 460g jar of roasted red peppers; 25g smoked almonds, plus extra to serve; 1 pinch of smoked paprika; extra virgin olive oil; 4 sprigs of flat-leaf parsley; 30g feta cheese

Vegetarian

35 mins

Not Too Tricky

serves 4

nutrition per serving

Calories

14%

Fat

19%

Saturates

13%

Sugars

13%

Salt

17%

Protein

22%

Carbs

10%

Fibre

of an adult’s reference intake

Recipe From

BBQ

By Jamie Oliver

BUY THE BOOK

Ingredients

1 head of cauliflower (800g), ideally with leaves

olive oil

300g ripe tomatoes

4 cloves of garlic

100g sourdough bread

1 x 460g jar of roasted red peppers

25g smoked almonds, plus extra to serve

1 pinch of smoked paprika

extra virgin olive oil

4 sprigs of flat-leaf parsley

30g feta cheese

Method

Light the barbecue (see HOW TO SET UP A CHARCOAL BARBECUE). Click off and discard any tatty outer leaves from the cauliflower, then chop it into eight wedges, spritz with olive oil, and season with sea salt and black pepper.
Put the cauliflower wedges and the tomatoes on the hot zone, and put the unpeeled garlic cloves on the medium zone. Slice the bread and place on the cool zone. Cook it all with the lid on, vents open, for 10 minutes, then remove the tomatoes, garlic and toast to your board. Turn the cauli and cook with the lid on, vents open, for another 10 minutes, or until charred and cooked through, moving to the medium zone if colouring too quickly.
Pinch off and discard the tomato skins, putting the soft insides into a blender. Squeeze in the garlic cloves and tear in the toast. Add the peppers, juice and all, along with the almonds, paprika and 2 tablespoons of extra virgin olive oil. Blitz until smooth, then season to perfection and spread across your plates.
Sit the charred cauliflower wedges on top of the sauce. Roughly chop and scatter over the parsley leaves and a few extra almonds, crumble over the feta and finish with a drizzle of extra virgin olive oil, if you like. Great with extra toast on the side, to mop up the excess sauce.

For this recipe you need a 50/50 set up. Simply pile all your coals evenly into one half of the barbecue, leaving the other half clear. This gives you a clear hot zone and cool zone, with a medium area in the middle where you can get the best of both worlds. This set-up is helpful for recipes where you need to sear or get something going over direct heat, but then want to give it time to cook through more gently over indirect heat.

Tags

Cauliflower Tomato Pepper Feta Barbecue Healthy vegetarian Vegetarian Spanish-style

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