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