Whole Roasted Cauliflower with Romesco Sauce

Serves 6-8

Nutrition per serving – calories: 456, fat: 36 g (saturated: 5g, unsaturated: 31g), carbohydrates: 14g, protein: 4g, fiber: 4g, sugar: 7g

Ingredients

For the Romesco Sauce

• 2 red bell peppers 

• 1 ancho chile pepper 

• 1⁄4 cup sun-dried tomatoes 

• 1/2 cup hazelnuts, toasted and brown skins removed 

• 2 tablespoons sherry vinegar 

• 2 cloves garlic 

• 1 teaspoon smoked paprika 

• 1/4 teaspoon red pepper flakes 

• Kosher salt and freshly ground black pepper 

• 1/2 cup extra-virgin olive oil, plus 3 tablespoons 

For the Cauliflower

• 2 1/2 cups dry white wine 

• 1/4 cup extra-virgin olive oil 

• 1/4 cup kosher salt 

• 3 tablespoons fresh lemon juice 

• 1 tablespoon crushed red pepper flakes 

• 1 tablespoon sugar 

• 1 bay leaf 

• Saffron 

• 1 head of cauliflower, leaves removed 

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Adjust oven rack to 4 to 5 inches from heat element and preheat oven to broiler setting. Place peppers on parchment lined baking sheet and broil until skins, turning peppers occasionally until all sides charred and flesh is tender, about 20 minutes. You want your peppers to be completely charred (black) on the outside. Oven temperatures (especially broilers) vary, so be sure to keep an eye on them since some might cook faster or slower. Transfer to bowl and cover with plastic wrap, then let stand cool for 20 minutes When peppers are cool enough to handle, peel off skin and discard seeds. Strain and reserve any accumulated juices. Lower oven to 450 degrees and adjust oven rack to center position. 

Soak ancho chile and sun-dried tomatoes in bowl covered with hot water until softened, about 15 minutes. Drain ancho and tomatoes and pat dry with paper towel. Remove stem and seeds from ancho and discard. 

Process hazelnuts and garlic in food processor until finely ground. Add the roasted peppers, ancho, sun- dried tomatoes, sherry vinegar, paprika, red pepper flakes, 1⁄2 teaspoon salt and 1⁄4 teaspoon ground pepper to food processor with hazelnuts and process to a coarse meal. With the motor running add 1/2 cup of olive oil in a slow steady stream. Taste for seasoning.

Meanwhile, Bring wine, oil, kosher salt, juice, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.