Whole BBQ cauliflower with roasted pepper sauce
https://www.coop.co.uk/recipes/whole-bbq-cauliflower-roasted-pepper-sauce
Roasting the cauli whole like this makes an impressive centrepiece, and once you’ve made the sauce, the rest is easy
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Feeds
6
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Ready in
1 hour
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 16g
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Ingredients
- 100g whole skin-on almonds
- 280g jar Co-op chargrilled peppers, drained, oil reserved
- 50g (about 5-7) sundried tomatoes
- 1 medium slice crusty bread, toasted and torn
- 2 tsp paprika
- 4 garlic cloves, crushed
- 2½ tbsp Co-op red wine vinegar
- 1 large Co-op cauliflower
- 150g dairy-free yogurt alternative
- Handful flat-leaf parsley, roughly chopped
- 2 x 80g packs Co-op watercress, spinach and rocket salad
Method
- Preheat the oven to 220°C/fan 200°C/gas 7
- Spread the almonds on a small baking tray and roast for 6-8 mins, until fragrant and golden
- Set aside to cool
- Once cool, add most of the almonds to a small food processor with the peppers and 2 tbsp of their oil, the sundried tomatoes, bread, paprika, garlic, 2 tbsp red wine vinegar and 100ml water
- Season and blend until smooth
- Trim the outer leaves off the cauliflower (reserve the smaller, tender leaves for the broccoli burger recipe on the previous page)
- Put the cauliflower on a double layer of foil, in a baking tray and spread over half the sauce
- Wrap up tightly and roast in the centre of the barbecue (or the oven), until the central stalk is very tender (about 40-45 mins)
- Once tender, open up the parcel carefully and drizzle with another 1 tbsp of oil from the peppers
- Take the lid off the barbecue to let the coals breathe and get searing hot again (or preheat your oven grill to full)
- Grill the cauliflower for 4-6 mins, turning regularly if on the barbecue, until lightly charred
- Meanwhile, mix the remaining almond sauce with the yogurt alternative and spread over a serving plate
- Place the whole barbecued cauliflower in the centre of the sauce, roughly chop the remaining almonds and sprinkle over, along with the parsley
- Serve with the salad, dressed with 1 tbsp oil from the peppers and the remaining red wine vinegar
