Ingredients
Method
Trim off the outside leaves, leaving the others on. Cut off the outside part of the stem.
Halve cauli and make 3 cm wedges with the stalk holding it all together.
Pour olive oil into a roasting tray, a bit of red wine vinegar, salt and pepper - mix.
(Jamie does it with his hands but I prefer not to!)
Put the wedges in the roasting pan and toss.
Roast for 30 min at 180ºC/356ºF.
Take a jar of roasted peppers and smoked and/or plain almonds. He uses a pack of plain or what seems to be a small plateful of the smoked ones... (whatever)
To thicken the romesco sauce, take two slices of bread and two fat cloves of garlic. Cut garlic in half lengthwise and again through the width and place on top of the bread. Pop the bread into the oven.
Put half the nuts and the jar of peppers into your blender together with 1 1/2 slice of the bread and all the garlic. Add a little bit of salt and pepper, a thimble full of red wine vinegar (about half a tablespoon) and olive oil (pbly a few Tbls). Whizz the whole thing up.
Chop the half of bread and the remaining nuts and chop to make sprinkles.
Pour the sauce onto a platter.
The cauliflower will be crispy (the leaves burnt around the edges).
Stack the cauliflower on top of the sauce. Sprinkle nuts and bread and enjoy!
see link:
https://www.facebook.com/watch/?extid=CL-UNK-UNK-UNK-IOS_GK0T-GK1C&v=24080963144883556
