For another shockingly good cauliflower recipe, try Air Fryer Buffalo Cauliflower Bites! This post contains affiliate links. When you purchase through our links, we may earn a commission. I would never have believed it when I was a kid, but I really do love eating vegetables. Not only do I feel good afterwards, but they come in such a huge range of taste and texture that I never get tired of a plate of veg. But I get most excited when vegetables are roasted. Roasting enhances the flavour of vegetables, especially the sweetness, while adding a pleasant smokiness. So good! For this recipe, I’ve made a savoury whole roasted cauliflower with the perfect blend of spices. And to really take it up a notch, it is paired with a sweet and rich romesco sauce!
Roasted cauliflower
Cauliflower can be cooked in numerous ways, including grilled, steamed or boiled, and can be turned into steaks or mash or left as bite-sized florets. But I think that roasting is the best option to get the most interesting flavour with the perfect texture. One of the reasons I love cooking with cauliflower is how effective it is at holding other flavours. It’s a fairly blank slate, which is why it turns out so well when spice or sauce is added. I chose to add garlic powder and smoked paprika along with olive oil to add a bit of punch to the vegetable. With the greens cut off and the bottom trimmed so the cauliflower stands upright, all I needed to do was add the spice mix evenly to the top. Place the head into a dutch oven and into a preheated oven with the lid on for one hour. I then took the lid off and left it in the oven for another 20-25 minutes to get a slightly crispy top. Sprinkle with finely chopped parsley, and it’s ready to enjoy!
Romesco sauce
To me, romesco sauce is the Spanish response to Italian pesto. They don’t taste alike, but they are made in a similar fashion and are equally versatile and flavoursome. Both pesto and romesco are simple, tasty sauces that can transform a simple dish into something special. Romesco sauce was developed in the Tarragona region of Spain to serve with fish. But it has spread far and wide and there are now a myriad of versions, each bringing something different. Some are quite smooth and silky, but I like mine with a bit of texture. There is no hard and fast rule here, so do what works best for you! While there are a million things you could put this sauce on, cauliflower with romesco is a match that is just meant to be. I served the cauliflower on a thick bed of the sauce and couldn’t be happier with how it tasted! If you love it as much as I do, try it with other vegetables like grilled asparagus. Or try a muhammara, a Palestinian sauce that is similar but made with walnuts.
Serving suggestions
I plated mine by creating a hearty pillow of the romesco sauce on a plate and resting the cauliflower on top of it. They can certainly be served separately, but I love the visual appeal of the two together. A whole roasted cauliflower has all the visual appeal of a centrepiece dish but works best as a side. Serve it with grilled meat like steak or chicken, or keep it vegetarian with a grilled halloumi burger. There are no limits to the ways leftover romesco sauce can be used. It’s stunning when served with fish, meat, vegetables or as a spread on sandwiches.
Storage and leftovers
Whole roasted cauliflower is best when eaten hot and fresh, but leftovers can be kept for up to 5 days. Refrigerate in an airtight container or under plastic wrap. Reheat by returning it to the oven set to 180C/350F for 7-10 minutes or until it is hot throughout. It will take less time if there isn’t a lot of leftovers. An air fryer is also a great option, and will take less time.
