Embrace the joy of nutritious cooking with this colourful plant-based recipe. Easy but flavourful, a whole roasted cauliflower is paired with punchy Romesco sauce and delicious toppings. It's a truly nourishing dish that's elevated with cast iron cookware.
A dish by Bettina Campolucci Bordi
"Give this a go, it’s easier than you think! The real star of the show, though, is the Stellar Cast Casserole, ensuring the cauliflower roasts evenly and soaks up all the lovely flavours. We start by simmering peppers and tomatoes, then nestle in a whole cauliflower before roasting to perfection. The natural non-stick surface of the Cast casserole makes it easy to create a smooth and vibrant romesco sauce. Finally, drizzle with hot oil infused with garlic, chilli and smoked paprika. Trust me, when you see how this pot performs, you’ll understand why it’s my go-to in the kitchen."
- Bettina
Discover more plant-based recipes from Bettina at Bettina’s Kitchen.
Ingredients:
- 1 whole cauliflower, leaves and all (washed & leaves trimmed if necessary)
For the Romesco Sauce:
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450g mixed tomatoes (large & cherry), halved
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500g peppers, seeds removed and sliced into quarters
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5 cloves garlic, crushed
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30ml olive oil, and more for drizzling
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400ml vegetable stock
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salt & pepper to taste
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150g almonds
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large pinch of salt, to taste
For the Topping:
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3 cloves garlic, halved & finely sliced
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1 tsp chilli flakes
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1 tsp smoked paprika
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50ml olive oil
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sprinkle of lemon zest
Method
1. Preheat the oven to 180ºC.
2. Over a medium heat, add the olive oil to a casserole pot and add the peppers.
3. Stir for a minute or so, then add the tomatoes and the crushed garlic, add some salt and pepper, and the vegetable stock.
4. Place the whole cauliflower on top of this, drizzle with some olive oil, place the lid on the pot and put into the oven to cook for 30 minutes.
5. Remove the lid and drizzle with some more olive oil, salt and pepper, then place the pot under a pre-heated grill for 10 minutes to crisp slightly.
6. Remove the cauliflower from the pot and set aside. Then add the remaining ingredients from the pot into a blender along with the almonds and some salt, and blitz either until completely smooth, or you can stop a bit earlier to have some texture to the romesco.
7. For the topping, heat the oil on the stove then add the garlic, chilli and smoked paprika and let sizzle for a couple of minutes.
8. On a large flat serving platter, spread the romesco sauce over the base, then place the whole cauliflower on top of this, and top with the hot oil. Finish with a sprinkle of fresh lemon zest, end enjoy!
