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Cauliflower

  • Cauliflower 2 kg
  • Olive oil 50 ml

Romesco Sauce

  • Red capsicums 500 g
  • Garlic cloves, crushed 50 g
  • Salt 2 g
  • Cracked black pepper 1 g
  • Parmesan cheese, finely grated 50 g
  • Olive oil 80 ml
  1. Cauliflower

    • Chop the cauliflower into large florets and lightly steam.
    • Heat the oil in a large frying pan and pan fry the cauliflower until browned.
  2. Romesco Sauce

    • Roast the capsicum until very soft then cool slightly. Remove skin and seeds.
    • Heat the oil in a frying pan, add the garlic and lightly cook without colour.
    • Blend the garlic and oil with the capsicum and season with salt and pepper.
    • Pour the sauce over the cauliflower and sprinkle with parmesan. Garnish with micro herbs if desired and serve.
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