Name: Whole roasted cauliflower with romesco and chimichurri
Total time: 3000 s
Yield: 2
Ingredients: 1 cauliflower; 2 teaspoon smoked paprika; 2 teaspoon garlic powder; 2 tablespoon olive oil; 1 jar grilled mixed pepper; 2 tablespoon everything tomato, garlic and herb paste; 100 gram almond; 2 tablespoon red wine vinegar; 1 teaspoon smoked paprika; 50 millilitre extra virgin olive oil; 1 handful flaked almonds; 1 handful flat leaf parsley; 4 tablespoon chimichurri

Step 1

Bring a large saucepan of water to the boil. Ensure there’s enough room in the pan for your cauliflower to be covered.

Step 2

Remove most of the leaves from your cauliflower (1) to expose the florets and trim the bottom so it stands upright. Boil your cauliflower for three minutes, remove from the water and allow to steam-dry for a few minutes.

Step 3

Preheat the oven to 200C/180C/gas mark 4.

Step 4

Mix the olive oil (30 mL) , garlic powder (6 g) and smoked paprika (5 g) together, along with salt and pepper and brush all over your cauliflower. Pour over any excess.

Step 5

Roast the cauliflower in the oven for around 45 minutes until it’s golden and going crispy in a few places.

Step 6

While the cauliflower is roasting, make the romesco. Combine the M&S Collection grilled mixed peppers (1 jar) , M&S everything tomato, garlic and herb paste (35 g) , almonds (100 g) , red wine vinegar (30 mL) , smoked paprika (2 g) and M&S unfiltered extra virgin olive oil (50 mL) in a blender and mix until you have a chunky sauce.

Step 7

Spread the romesco onto a serving plate and top with your roasted cauliflower. Garnish with flaked almonds (1 handful) , flat leaf parsley (1 handful) and chimichurri (60 mL) .

Whole roasted cauliflower with romesco and chimichurri

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