Romesco Roasted Cauliflower Salad
with Ciabatta Croutons, Sweet Potato and Rocket
Romesco is a traditional Spanish sauce from the coastal city of Tarragona. Made from mild peppers and almonds, it's usually served with fish. In this version, it's the star of a warm roasted cauliflower salad. The sauce is blended into a smooth puree and used as the base of the salad.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Cauliflower
1 unit(s)
Sweet Potato
1 sachet(s)
White Cumin Seeds
2 unit(s)
Garlic Clove**
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
25 grams
Sun-Dried Tomato Paste
1 sachet(s)
Smoked Paprika
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
25 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Sauce
2 tbsp
Olive Oil for the Sauce
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the cauliflower into florets (like small trees), halving any large ones. Chop the sweet potatoes into 1cm chunks (no need to peel).
Pop the cauliflower and sweet potato onto a large baking tray. Drizzle with oil, sprinkle over the cumin seeds, season with salt and pepper, then toss to coat. Spread them out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden brown and tender, 18-20 mins. Turn halfway through.
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.
Share your warm roasted cauliflower salad between serving bowls. Dollop the romesco sauce on top.
Sprinkle over the remaining flaked almonds to finish.
Enjoy!
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