Adam Liaw’s roast cauliflower with sun-dried tomato and capsicum
This sun-dried tomato, capsicum and almond spread is a bit like a romesco sauce and can double as a dip or sandwich paste.
Ingredients
1 large head of cauliflower, cut into large florets
2 tbsp olive oil, plus extra to drizzle
1 tbsp roughly chopped parsley, to serve
SUN-DRIED TOMATOES AND CAPSICUM SPREAD
½ cup roasted red capsicum
½ cup sun-dried tomatoes
¾ cup toasted almonds, plus 1 tbsp extra, chopped to serve
2 cloves garlic
2 tbsp red wine vinegar
juice of 1 lemon
½ tsp smoked paprika
¼ cup olive oil
Method
Step 1
Heat your oven to 220C fan-forced (240C conventional). Toss the florets in olive oil and season well with salt and pepper. Spread them over a baking tray lined with baking paper and roast in the oven for 30 minutes until the edges are blackened and the cauliflower is tender.
Step 2
For the spread, combine the capsicum, tomatoes, almonds, garlic, vinegar, lemon juice and paprika in a blender, gradually adding the oil and blending to a smooth paste. Spoon the paste onto a serving plate. Arrange the cauliflower over the top, scatter with the chopped almonds and parsley and drizzle with a little more olive oil.
Tip: Add a few heads of garlic to the pan when roasting the cauliflower or broccoli and you’ll have delicious roasted cloves to go with your meal.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
