Whole roasted cauliflower with Romesco from Mark Bittman's Kitchen Matrix: Visual Recipes to Make Cooking Easier Than Ever (page 113) by Mark Bittman

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Notes about this recipe

  • srewolf on September 05, 2025

    I used almond butter which seemed much easier than of roasting and grinding whole almonds. Also I used mini-peppers and was surprised how sweet it tasted. Adding sherry vinegar made it even sweeter, more like a muhamarra. I ended up adding soy sauce to balance out the sweetness (some guidance as to amount of salt would have been nice....). Given the need to peel off the charred skin portions, maybe next time I will try large peppers cut in half and placed cut-side down on the roasting pan. Either that or peel them before roasting, either with a serrated peeler, or like my grandmother taught me, after a quick plunge in boiling water. Also I roast cauliflower florets all the time (tossed in a touch of caesar dressing + onion powder). The whole head presentation seems cumbersome but even more significantly it shields the inner part of the cauliflower from the magic flavor transformation which happens in roasting.

  • EmilyR on January 13, 2019

    I used this recipe, but with a few amendments. For the romesco I used mini peppers seeded and cut in half then baked skin side up on a cast iron plancha. In lieu of the marcona almonds I used half almonds and half macadamia. Pureeing the sauce was a little bit of a challenge as I don't own a food processor and the quantity wasn't enough for a vitamix, so I turned to my immersion blender. I added preserved lemon to the romesco sticking a few pieces in between the florets. After coating with avocado oil since high temps don't do great with olive oil it went into a Dutch oven without parboiling and with a very scant amount of water in the bottom of the pan to create steam. It was finished after 35 minutes and then broiled for a few more minutes to create charred spots.

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