Recipe: Roast Cauliflower

A favourite recipe from our previous menu at Barrenjoey House Palm Beach is the Roast Cauliflower with almond puree, dukkah and romesco.

Perfect for pairing with your favourite meat or fish, this is a warming recipe to enjoy at home during the cooler months in Sydney.

Enjoy!

For the romesco:

INGREDIENTS

Roasted red peppers 420g

Sun-dried tomato 200g

Crushed tomato 200g

Garlic 50g

Smoked paprika 1 tsp

Sugar 1 tsp

Grapeseed 60 ml

METHOD

Combine all ingredients (except oil)

Simmer in a large pot until ingredients have softened (1 hour)

Blend whilst gradually adding oil to emulsify

Add salt and pepper to taste

For the almond puree:

INGREDIENTS

Almonds - blanched 100g

Almond milk 150ml

Garlic 1 clove

Olive oil 20ml

METHOD

Blend all ingredients until smooth.

Add salt and pepper to taste.

For the dukkah spice mix:

INGREDIENTS

Chilli flakes 1 tsp

Sweet paprika 1 tbsp

Coriander seeds 2 tbsp

Cumin seeds 2 tbsp

Sesame seeds 2 tbsp

Sea salt flakes 1 tbsp

METHOD

Toast coriander, cumin and sesame in a pan until golden and fragrant.

Crush toasted seeds in a mortar and pestle.

Combine all ingredients.

FOR THE ROAST CAULIFLOWER

INGREDIENTS

Cauliflower 1 whole

Olive oil 50 ml

Dukkah spice mix 1 tbsp

Almond puree 200g

Romesco 150g

Toasted almond 50g

METHOD

Preheat oven to 180C.

Trim the outer leaves from the cauliflower and remove the stalk so that it sits flat.

Drizzle with olive oil and season generously with the dukkah spice mix.

Cook covered for one hour,  then uncovered for the final 15 minutes.

Spread the almond puree on a large serving dish.

Place the tender cauliflower on top.

Add a liberal dollop of romesco, and sprinkle with extra dukkah spice and toasted almonds.

To serve, top with your choice of fresh herbs and an extra drizzle of olive oil.