Romesco sauce is a simple Spanish, or Catalan, tomato based sauce that fishermen used to eat with fish whilst out all day. However when teamed with roasted cauliflower it really sings and you get a nuttiness that balances so well. I hope you enjoy it.
Ingredients:
1 cauliflower
1/2 tin chickpeas
2 tbsp extra virgin olive oil
1 tsp paprika
1 tsp fennel seeds
1/2 bag rocket
1 bunch watercress
Romesco sauce:
1 bunch vine tomatoes
2 roasted red peppers
3 garlic cloves
2 handfuls blanched almonds
2 tbsp extra virgin olive oil
seasoning to taste
Method:
• Remove the leaves from the cauliflower. Cut the cauliflower into chunky steaks and pop onto a lined baling tray.
• Mix the oil, paprika, and fennel seeds together. Brush all over the cauliflower, and roast at 190 for 10-12 minutes.
• To make the Romesco sauce, add all the ingredients to a blender and whizz until the desired, thick, smooth consistency. For a depth of flavour, roast the tomatoes first. Romesco can be enjoyed hot or cold.
• Drain and rinse the chickpeas. Remove the cauliflower from the oven to cool slightly.
• Plate up with a big spoonful of romesco in the centre of the plate. Scatter some chickpeas and layer a couple of the cauliflower steaks over the top. Finish off with some rocket leaves , watercress and seasoning.