Roasted cauliflower with Romesco Sauce and Burrata


  1. Preheat the oven to 200 fan. Chuck the cauliflower into a roasting tray and put the peppers into another. Drizzle 2 tbsp of the olive oil over each tray and season both with a good pinch of salt. Toss the veggies in the oil and roast for 30-35 minutes until charred and tender, shaking both trays halfway. I usually find the peppers take 5 minutes longer than the cauliflower.
  2. Once slightly cooled, put the peppers into the Kitchen Aid Chopper with the garlic, almonds, paprika, vinegar and a little salt and blitz until lovely and smooth.
  3. To serve, spread the romesco sauce onto a serving dish and top with the cauliflower. Place the burrata into the middle of the dish and rip it open so it starts to ooze everywhere. Season the burrata with a pinch of paprika and garnish everything with parsley.


Serves 4

1 large cauliflower, broken into florets (600g) and leaves
4 large red peppers, deseeded and cut into chunks
4 tbsp olive oil
1 clove garlic
50g blanched almonds
2 tsp smoked paprika, plus extra for garnish
1 tbsp red wine vinegar
150g burrata
A handful of finely chopped parsley leaves

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