Whole Roasted Cauliflower with Romesco Sauce and Yogurt
By Kielian Baird
Serving Size: 2-3
Ingredients:
1 head of cauliflower, outer leaves removed, washed
3 tablespoons olive oil
1 teaspoon coriander
1 teaspoon hot paprika
½ teaspoon smoked paprika
¼ tsp allspice
2 poblano peppers
3 cloves garlic, minced
¼ cup parsley, rough chopped
¼ cup cilantro, rough chopped
¼ cup toasted pumpkin seeds (pepitas)
¼ cup extra-virgin olive oil
Salt and pepper, to taste
1 ½ cups whole milk yogurt
Instructions:
On the stove, place the whole cauliflower head in a steamer basket over simmering water. Cover and steam until tender, about 15-20 minutes depending on the size. A paring knife should easily pierce the thickest part of the flower. Remove from the steamer and set aside, in a medium bowl.
In a small bowl, mix together the olive oil, coriander, paprikas, all spice, plus salt and pepper to taste. Generously pour or brush the oil over the head of the cauliflower, making sure to get every floret. Set aside to marinate.
On the stove, over gas flame, place the pepper directly into the fire and rotate with tongs until the entire skin is charred, about 15 minutes. Alternatively, broil in your oven to achieve a similar effect. Place the peppers into a bowl and cover tightly with plastic wrap. This will allow the peppers to sweat off the charred skin. Let sit until cool enough to touch, then remove the peppers and easily peel the skin away, discard.
Place the peppers into a food processor with the garlic, parsley, cilantro, pumpkin seeds, and olive oil. Blend and then season with salt and pepper to taste. Blending again to fully incorporate. This is the romesco sauce.
To assemble, place the yogurt in a serving dish and spread evenly. Dollop the romesco around the plate, use a generous amount! Place the whole cauliflower on top. To finish, drizzle with some good quality olive oil and flakey salt.
Serve immediately! This can be served with the cauliflower still warm or cold depending on preference.
