Prepare to transform the humble cauliflower into a show-stopping culinary masterpiece that will make even meat-lovers swoon! This Spanish-inspired recipe turns a simple vegetable into a stunning, flavor-packed dish that's as visually impressive as it is delicious. With a bold romesco sauce that brings smoky depth and a creamy herbed tahini drizzle, this roasted whole cauliflower isn't just a side dish—it's the star of the dinner table that will have your guests asking for seconds before they've finished their first bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 whole cauliflower
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 cloves garlic
- 1 tablespoon smoked paprika
- 1/4 cup olive oil
- Salt to taste
- 1/2 cup tahini
- 1/4 cup water
- 1 tablespoon lemon juice
- Fresh herbs (e.g., parsley, cilantro)
Instructions
- Preheat the oven to 425°F (220°C). Prepare a large baking sheet lined with parchment paper.
- Clean the whole cauliflower carefully, removing any leaves and trimming the stem so it sits flat. Rinse and pat dry completely with paper towels.
- For the romesco sauce, combine roasted red peppers, almonds, garlic, smoked paprika, 2 tablespoons olive oil, and a pinch of salt in a food processor. Blend until smooth and slightly chunky.
- Brush the entire cauliflower with remaining olive oil, ensuring complete coverage. Season generously with salt.
- Place the cauliflower on the prepared baking sheet and spread the romesco sauce evenly over the entire surface, coating thoroughly.
- Roast in the preheated oven for 40-45 minutes, rotating once halfway through, until the cauliflower is tender and edges are deeply caramelized and crispy.
- While cauliflower roasts, prepare the herbed tahini cream by whisking tahini, water, lemon juice, and finely chopped fresh herbs until smooth and creamy.
- Remove cauliflower from oven and let rest for 5 minutes before transferring to a serving platter.
- Drizzle with herbed tahini cream, garnish with additional fresh herbs, and serve immediately while warm.
Tips
- Choose a fresh, firm cauliflower with tight, unblemished florets for the best roasting results.
- Pat the cauliflower completely dry before oiling to ensure maximum caramelization.
- Use a high-quality smoked paprika to enhance the romesco sauce's depth of flavor.
- Don't rush the roasting process—the caramelized edges are where the magic happens.
- For extra crunch, consider toasting the almonds before blending into the romesco sauce.
- Serve immediately after resting to maintain the crispy exterior and warm, tender interior.
- The herbed tahini cream can be prepared in advance and stored in the refrigerator for convenience.
- Experiment with different fresh herbs like mint or dill to customize the tahini cream to your taste.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 10g
Fat: 23g
Saturated Fat: 3g
Cholesterol: 0mg
