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Adam Liaw’s roast cauliflower with sun-dried tomato and capsicum

Adam Liaw
Adam Liaw

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Adam Liaw’s roast cauliflower with sun-dried tomato and capsicum.
Adam Liaw’s roast cauliflower with sun-dried tomato and capsicum.William Meppem

This sun-dried tomato, capsicum and almond spread is a bit like a romesco sauce and can double as a dip or sandwich paste.

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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

  1. 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.

  2. 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 LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/adam-liaw-s-roast-cauliflower-with-sun-dried-tomato-and-capsicum-20230522-p5dadx.html