Roasted Cauliflower Steak w/ Romesco Sauce, PX Steeped Sultanas & Flaked Almonds
Serves: 4 Preparation time: 20 minutes Cooking time: 35 minutes
Here's a recipe that celebrates those Iberian flavours in a new and fresh way!
Ingredients For the cauliflower steak
2 small heads of cauliflower
50g flaked almonds, toasted
Pea shoots, to garnish
2 tbsps olive oil
2 tsps sweet smoked paprika
1 tsp dried thyme
Salt & pepper
For the Romesco sauce
200g roasted red peppers (buy a jar!)
1 clove garlic
50g ground almonds
6 tbsp extra virgin olive oil
1 tbsp tomato puree
2 tbsp sherry vinegar
½ tsp smoked paprika
For the boozy sultanas
100ml Pedro Ximenez sherry (or you can use a nice dark Port)
Method For the cauliflower
Preheat the oven to 190c
Portion the cauliflower into quarters and place on a baking tray. Mix the olive oil with the paprika, thyme and some salt and pepper and then rub all over the cauliflower. Roast in the oven for around 25 - 30 mins until cooke through and nicely charred.
Gently heat the sherry in a small saucepan until warm and drop in the sultanas, leaving to soak until they become plump and juicy. Turn off the heat and rest while you prepare the rest of the dish.
To make the Romesco sauce, place all the ingredients in a blender and blitz until you have the consistency of a thick pesto. Season to taste and keep to one side.
To plate up: spoon a circle of the sauce onto the middle of the plate and place the cauliflower, at an angle, on top. Scatter all over with the sultanas and flaked almonds and garnish with some pea shoots.