ROMESCO CAULIFLOWER RECIPES
WHOLE ROASTED CAULIFLOWER WITH ROMESCO RECIPE - NYT COOKING
In this recipe, a whole head of cauliflower is boiled and then roasted until gloriously browned. It is served with a rich romesco sauce, resulting in a dish that is meaty and filling. It could even command center stage, but it also makes a nice accompaniment.
Provided by Mark Bittman
Total Time 1 hours 45 minutes
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http//schema.org, Calories 202, UnsaturatedFatContent 11 grams, CarbohydrateContent 17 grams, FatContent 13 grams, FiberContent 7 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 611 milligrams, SugarContent 7 grams, TransFatContent 0 grams
ROASTED ROMANESCO RECIPE | ALLRECIPES
This crazy looking vegetable is better than broccoli!
Provided by MK!
Categories Side Dish Vegetables Roasted Vegetable Recipes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 68.6 calories, CarbohydrateContent 8.3 g, FatContent 3.6 g, FiberContent 3.8 g, ProteinContent 3 g, SaturatedFatContent 0.5 g, SodiumContent 82.3 mg, SugarContent 3.5 g
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Crisp yet fork-tender roasted vegetables get a spirited lift from a lively romesco sauce made with just a few ingredients. Each plays an important role: Roasted red peppers form the base of the sauce, cashews add creaminess and a bit of crunch, smoked paprika — along with other spices — provide a grounding depth. The sherry vinegar delivers a vibrant sparkle, and you can add more to your taste. Broccoli and cauliflower are the vehicles for the sauce here, but any combination of vegetables will work. The romesco will last for up to 1 week in the refrigerator in an airtight container.
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1. Preheat oven to 180C.
2. Add the coriander seeds and cumin seeds to a mortar and pestle and grind to a grainy powder. Add the paprika and stir to combine. Place the head of cauliflower in a roasting tray. Pour the oil over the cauliflower, sprinkle over the spices and gently rub them in. Add ½ cup of water to the base of the tray and loosely cover with foil (this is just for the first stage of cooking so that the spices don't burn). Place in the oven and cook for 1 hour. Begin to check on the cauliflower after 45 minutes by pressing it gently on the sides – you want some resistance. If unsure, slide in a knife – you should be able to move the knife into the cauliflower with a little resistance.
3. Remove the foil and cook until browned and crisp on top and a paring knife inserted into the centre of the cauliflower goes in and out easily, about 20-30 minutes. You may need to cook the cauliflower for longer depending on its size.
4. While the cauliflower is cooking prepare the romesco. Add the capsicums and shallots to a large roasting tray. Drizzle with olive oil and about 1 tablespoon of the sherry vinegar. Season generously with salt and pepper. Roast in the oven until nicely charred – the capsicum should be soft and the skin blackened (about 20 minutes).
5. Remove the seeds and skin from the capsicums and shallots. Add the cooked flesh and any juices from the roasting tin to a blender with the remaining romesco ingredients, including the remaining tablespoon of vinegar, and blitz until combined.
6. To serve, briefly warm the romseco in a saucepan over low heat then scoop onto a serving platter. Place the whole roasted cauliflower on top, then sprinkle with pomegranate arils, herbs, pistachios and rose petals. Season and serve, sliced into wedges.
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