Ingredients
Cauliflower
-
Cauliflower 2.0 kg
-
Olive oil 50.0 ml
Romesco Sauce
-
Red capsicums 500.0 g
-
Garlic cloves, crushed 50.0 g
-
Salt 2.0 g
-
Cracked black pepper 1.0 g
-
Parmesan cheese, finely grated 50.0 g
-
Olive oil 80.0 ml
Preparation
-
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.
-
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.
