Roasted Whole Cauliflower with Romesco
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15Prep Time Minutes
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60Total Time Minutes
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14Number of Ingredients
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4Servings
Ingredients
- 1 can (540 mL) Aylmer® Accents® Fire Roasted Unpeeled Diced Tomatoes
- PAM® Original Spray
- 1 head cauliflower, outer leaves and core removed
- 6 tbsp (90 mL) olive oil, divided
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) smoked paprika
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) onion powder
- 1/2 tsp (2 mL) each salt and pepper, divided
- 2 prepared roasted red peppers
- 1/2 cup (125 mL) toasted slivered almonds, divided
- 1/4 cup (60 mL) finely chopped fresh parsley, divided
- 1 tbsp (15 mL) lemon juice
- 2 cloves garlic, minced
Directions
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Step one
Preheat oven to 425˚F (220˚C). Line baking sheet with parchment paper and spray with PAM® Original Spray. Rub head of cauliflower with 2 tbsp (30 mL) of olive oil; place on baking sheet. Stir together paprika, smoked paprika, garlic powder, onion powder and half of the salt and pepper; rub all over cauliflower. Bake for 45 to 60 minutes or until tender and golden brown.
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Step two
Meanwhile, strain Aylmer® Accents® Fire Roasted Unpeeled Diced Tomatoes (reserve juice for another use). In food processor, purée strained tomatoes, roasted red peppers, half of the almonds, half of the parsley, lemon juice, garlic, and remaining oil, salt and pepper until smooth and creamy.
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Step three
Serve roasted cauliflower whole on bed of Romesco sauce. Garnish with remaining almonds and parsley.
Tips
Substitute red wine vinegar or balsamic vinegar for lemon juice if desired.
Preparation images
Roasted Whole Cauliflower with Romesco
