Roasted Cauliflower with Romesco Sauce and Burrata

Transport yourself to the streets of Morocco with this flavour-packed plate of goodness. Any vegetable can be dressed up with the right combination of herbs and spices and this dish hits the mark double-time.



Ingredients:

1 large cauliflower, broken into florets (600g) and leaves 4 large capsicums, deseeded and cut into chunks 4 tbsp olive oil 1 clove garlic 50g blanched almonds 2 tsp smoked paprika, plus extra for garnish 1 tbsp red wine vinegar 150g burrata cheese A handful of finely chopped parsley leaves Salt


Method:

  1. Preheat the oven to 200 fan. Chuck the cauliflower into a roasting tray and put the capsicum into another. Drizzle 2 tbsp of the olive oil over each tray and season both with a good pinch of salt. Toss the veggies in the oil and roast for 30-35 minutes until charred and tender, shaking both trays halfway. I usually find the peppers take 5 minutes longer than the cauliflower.

  2. Once slightly cooled, put the capsicum into a Kitchen Aid Chopper (or other food processor) with the garlic, almonds, paprika, vinegar and a little salt and blitz until lovely and smooth.

  3. To serve, spread the romesco sauce onto a serving dish and top with the cauliflower. Place the burrata into the middle of the dish and rip it open so it starts to ooze everywhere. Season the burrata with a pinch of paprika and garnish everything with parsley.

Recipe from JohnGegorySmith.com


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