Romesco Roasted Cauliflower Salad

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins. 

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.

Meanwhile, tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a medium baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin.

In a blender, combine the charred pepper, sun-dried tomato paste, smoked paprika, roasted garlic, sugar and olive oil for the sauce (see pantry for both amounts) with half the red wine vinegar and two thirds of the flaked almonds. 

Blend until you have a smooth paste. Add a splash more water and olive oil if the sauce needs loosening. 

In a large bowl, combine the remaining red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts).

Toss the roasted cauliflower, sweet potato, croutons and rocket through the dressing. Season with salt and pepper.