Whole Roasted Cauliflower with Romesco Sauce

If you are looking for ways to level up your vegetable game I have the recipe for you. This whole roasted cauliflower with Romesco sauce is an absolute show stopper!

Honestly, I could eat this Romesco sauce on anything but pairing it with crispy, caramelized roasted cauliflower is a vegetable game changer. The sauce perfectly complements the roasted cauliflower's sweetness and adds a delightful smoky note.

Whole Roasted Cauliflower

The best cauliflower heads feel heavy and have tightly packed, creamy white florets. There should be no brown spots or blemishes and the leaves should be bright green.

I have found a Dutch oven works best for roasting the cauliflower.

Checking the Cauliflower for Doneness

• The exterior of the cauliflower should show deep golden-brown coloring

• The edges and surfaces should show lots caramelization

• A fork should glide right through to the center

If your cauliflower is on the larger side, it may need extra time, and you should check every 15 minutes after the original cooking period. A perfectly roasted cauliflower shows beautiful contrast between its crispy exterior and tender interior.

Romesco Sauce

My take on Romesco sauce combines roasted red bell peppers with sun dried tomatoes, almonds, garlic, parsley, extra virgin olive oil and a splash of sherry or red wine vinegar. The sauce gets its smoky flavor from Spanish smoked paprika and cumin. The best part of the sauce if that it easily comes together in a food processor or blender!

Plating the Caulflower

I like to start with a large white plate. First I place the roasted cauliflower in the middle and then I like to pour the sauce around the cauliflower's base to create a little drama!

A whole roasted cauliflower with romesco sauce can turn ordinary home cooking into restaurant-quality cuisine.