Whole Roasted Cauliflower With Romesco Recipe (2024)

I tuned out when I saw that the cauliflower should be prepared whole. Yes, it's visually stunning but the ratio of exterior yummy caramelized/ roasted cauliflower to interior boring content is way off. Here's a suggestion: break apart the cauliflower head into large florets, oil/salt and roast these, turning once or twice. Then top with your sauce. It's much quicker, uses just a cookie sheet, and will taste better.

There are many ways to roast a pepper. I do it the way you do it too but that doesn't mean its the only acceptable way.

I never parboil a whole cauliflower before roasting. If you roast it low & slow (2 hours @ 300 C ) and turn it over halfway, it will be cooked to perfection! I roast mine in a Dutch oven with the lid on, and brown it with the lid off at the end.

Very good recipe. I've made it with white cauliflower and the green romanesco (pointy). Each cooked differently, meaning. you've got to check for each cauliflower you prepare, because unless you grew it yourself, you don't know how fresh it is. Romanesco took about 12 min. in water and 30-35 to brown nicely in the oven. The white cauliflower took longer in both to achieve a similar consistency -- not too soft -- and color (45 minutes to brown!).

I like the concept of this dish very much, but, for us, the cauliflower was overcooked - and we shortened the time in the water to 12 minutes and in the oven to 25 minutes. Our head of cauliflower was organic, which might have called for shorter cooking periods. It was a little bland and watery. Thank heavens for the romesco. Next time, I will try roasting exclusively.

I make other whole roasted cauliflower recipes, and none of them call for boiling the cauliflower first. They just call for long roasting- perfect every time. "Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. " Julia Moskin's recipe.

I love this recipe exactly as written, and I've made it several times. Roasting the whole head works perfectly if it has not been excessively parboiled, and the presentation is stunning. I've tried numerous methods of roasting peppers, and I like this broiling method best because all moistness remains inside the skin when the pepper stays whole. The recipe for romesco makes more than is needed. The leftover sauce will elevate some very ordinary potatoes.

It's a simple dish to prepare, and beautiful! I made the romesco with cashews because I'm allergic to almonds. Delicious, and impressive.

A whole roasted cauliflower is really a beautiful thing to present, especially with the dark red romesco.

I can't get enough of this it is SO GOOD! I've roasted peppers both ways in the last week, IMHO: If you roast the peppers whole, you get more of the "meat" because they're much easier to break down once cooked. But they're hot and peeling/coring is a bit messy. If you cut them before roasting it's a little harder to peel them but less of a production because the core/seeds are already gone. So ....

I made the recipe as is and it was great. I did use regular almonds instead of Marcona. I've used Marcona before and they do taste better, but regular almonds work fine. About the romesco: The recipe makes much more than you'll need for just the cauliflower - so good to plan ahead and use it for a few more meals later in the week.

I love this recipe! It comes out perfectly every time and the presentation gets “oohs” and “ ahhs” from dinner guests. Only change I make is to substitute tahini plus a little water for the olive oil, and I don’t peel the tasty skins off the peppers.

375 degrees

Easy and great.

Why all the romesco hate? That sauce is amazing. For the almonds: roast almonds at 275 for 40+minutes. Then soak in water and pop the skins off. #winning

Agree with consensus, this was wonderful. Based on previous comments, I skipped parboiling and roasted it on the bottom rack alongside a pan of water 1 hr 10 min at 400 degrees. Used jarred roasted red peppers (Mezzetta) as I didn't have fresh ones on hand. But I have prepared this sauce with fresh roasted red peppper before and jarred ones are fine in a pinch. The air fryer setting on the Breville countertop oven works grest for roasting fresh peppers.

Didn’t make the romesco, but served it with Trader Joe’s mushroom and truffle pesto. The cauliflower is incredibly easy to make and was delicious. Would be a great way to introduce children to cooking and making veggies fun.

Second time making this dish and it does not disappoint! I added a hefty amount of salt and white cooking wine to the boiling water, followed by olive oil with salt and paprika rub for the roasting. Came out fantastic as is with no need for romesco or sauces!

I've made this twice now in recent months. I roast the cauliflower outside on my grill - to get the char, I turn on the burner under the cauliflower toward the end and grill direct. My two tips for the romesco sauce: (a) run the almonds through a spice mill for a smoother sauce. (b) roast the peppers whole - unless you can stand a slice on edge to get an all-over char, leaving them whole gives you the best chance at an all-over char, especially on a grill - just keep turning them.

I followed the recipe as written, except I used about 6 small peppers- red, orange, and yellow, so my sauce was a dark yellow color. I didn’t have Marcona almonds so I dunked my regular almonds in the hot water from the cauliflower water and par-boiled them - slipped the skins right off. For those who thought this was bland, make sure you are salting the cauliflower plenty as directed. I thought this was delicious and will use the remaining Romesco on crackers or another veggie later this week.

This recipe is great but the amount of romesco sauce is outrageous, and I’m a sauce lover. I’d suggest halving it. Not sure what to do with all the extra, I’ll be eating romesco on everything for a month!

The 2nd time I made this, the peppers weren't sweet enough so I added a couple slices of apple and pear, and that made it perfect.

I’m new to Marcona almonds and the only ones I found are roasted and salted and Very Expensive. Seems a bit extravagant to put in a sauce. Should they be raw? I saw some cooks subbed cashews or hazelnuts. Any advice? Thanks.

Dang I fell for it again! This is a great recipe but twice now I over par boiled the cauliflower at just 10 minutes. The one time I did it perfectly I parboiled my giant cauliflower for only three minutes and then roasted. Mushy cauliflower tonight oh well!

I sliced the cauliflower and roasted at 450 for 25 minutes with some turns in there. The romesco is pretty good, but I think it is missing something. Maybe a bit of lemon? I served with some chicken and zucchini meatballs and it was a good meal. I am not sure I would make this exact romesco again.

The second time I made this I followed the recipe for the pistachio sauce but broke the cauliflower into large florets that I roasted with a little olive oil. All preferred this. The pistachio pesto sauce is delicious. I’ve been eating the leftover as a dip for raw baby carrots & spread on crackers

I did the easy/lazy way. Roasted the peppers, removed the stems and half-heartedly took skin off. Then put themin the food processor including seeds, garlic, nuts and oil. The sauce was chunky but amazing. Take care on the cauliflower to not over par boil. I roasted it at 450 degrees but as others noted, could have done at lower heat. Didn’t need extra salt. Delicious.

LOVE the Romesco. Not big on this method of roasting cauliflower (too watery).