Romesco Roasted Cauliflower Salad
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Romesco Roasted Cauliflower Salad

Romesco Roasted Cauliflower Salad

with Ciabatta Croutons, Sweet Potato and Rocket

Romesco is a traditional Spanish sauce from the coastal city of Tarragona. Made from mild peppers and almonds, it's usually served with fish. In this version, it's the star of a warm roasted cauliflower salad. The sauce is blended into a smooth puree and used as the base of the salad.

Tags:
Calorie Smart
Veggie
New
Blender Needed
Allergens:
Cereals containing gluten
Sulphites
Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Cauliflower

1 unit(s)

Sweet Potato

1 sachet(s)

White Cumin Seeds

(May contain Sesame, Celery)

2 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Smoked Paprika

24 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

25 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

40 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Sauce

3 tbsp

Olive Oil for the Sauce

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2569 kJ
Energy (kcal)614 kcal
Fat29.1 g
of which saturates3.9 g
Carbohydrate70.3 g
of which sugars24.3 g
Protein16.3 g
Salt0.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Large Frying Pan
Blender
Large Bowl

Instructions

Get Roasting
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the cauliflower into florets (like small trees), halving any large ones. Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the cauliflower and sweet potato onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread them out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden brown and tender, 18-20 mins. Turn halfway through.

Char the Pepper
2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins. 

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

Crouton Time
3

Meanwhile, tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Dress to Impress
4

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin.

In a blender, combine the charred pepper, sun-dried tomato paste, smoked paprika, roasted garlic, sugar and olive oil for the sauce (see pantry for both amounts) with half the red wine vinegar and two thirds of the flaked almonds. 

Blend until you have a smooth paste. Add a splash more water and olive oil if the sauce needs loosening. 

Toss the Salad
5

In a large bowl, combine the remaining red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Toss the roasted cauliflower, sweet potato, croutons and rocket through the dressing. Season with salt and pepper. 

Serve Up
6

Share your warm roasted cauliflower salad between serving bowls. Dollop the romesco sauce on top.

Sprinkle over the remaining flaked almonds to finish.

Enjoy!