Roasted Cauliflower

Roasted Cauliflower

INGREDIENTS

3  red bell peppers

1  medium-to-large head cauliflower

  Olive oil

  Salt and pepper

½  cup Marcona almonds

1  small garlic clove, peeled

1  tablespoon sherry vinegar

PREPARATION

Fill a large pot 2/3 of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source.

Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes.

Wrap the peppers in the same foil that lined the pan; when they are cool enough to handle, remove the skins, seeds and stems (this is easiest under running water). Set aside.

Heat the oven to 450. Remove the leaves from the cauliflower.

When the water boils, salt it generously.

Submerge the head of cauliflower in the water, reduce the heat to a simmer and cook until you can easily insert a knife into the center, 15 minutes or more. Don’t overcook.

Using two spoons or a shallow strainer, transfer the cauliflower to a rimmed baking sheet, and pat dry with paper towels.

Drizzle all over with olive oil, sprinkle with salt and roast until it’s nicely browned all over, 40 to 50 minutes.

Meanwhile, combine the roasted red peppers, almonds, garlic, vinegar and a sprinkle of salt and pepper in a food processor. Turn the machine on and stream in 1/4 cup olive oil; purée into a thick paste. Taste, and adjust the seasoning.

When the cauliflower is browned, transfer it to a serving platter. Cut it into slices or wedges, and serve the romesco on the side for dipping.