How long does it take to make Romesco Cauliflower?

About 55 minutes in total: 20 minutes of prep and 35 minutes of cooking.

How many servings does this Romesco Cauliflower recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Romesco Cauliflower recipe come from?

It was shared by Jamie Oliver on jamieoliver.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

How many calories are in Romesco Cauliflower?

Roughly 270 calories, based on the nutrition details captured with this recipe. Treat it as an estimate.

Back to community

Romesco Cauliflower – 55-Minute Recipe

Name: Romesco Cauliflower – 55-Minute Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cauliflower; olive oil; 300 g tomatoes; 4 clove garlic; 100 g sourdough bread; 460 g roasted red peppers; 25 g smoked almonds; a pinch smoked paprika; 4 sprig flat-leaf parsley; 30 g feta cheese

This recipe for Romesco cauliflower is a delicious and flavorful vegetarian dish. The cauliflower is charred to perfection on the barbecue and served on a rich and smoky Romesco sauce.

Recipe by Jamie Oliver· Structured by ReelsMeals

From: Website(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Prep Time

20 min

Cook Time

35 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns jamieoliver.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

55 min estimated total time for 4 servings.

Explore related saves

Vegetarian Barbecue Cauliflower Romesco sauce

Ingredients

1 cauliflower
olive oil
11 oz tomatoes
4 clove garlic
3 1/2 oz sourdough bread
1 lb roasted red peppers
0.88 oz smoked almonds
a pinch smoked paprika
4 sprig flat-leaf parsley
1 1/10 oz feta cheese

Instructions

1
Preheat the barbecue by lighting the charcoal. Ensure the barbecue is set up correctly.
2
Prepare the cauliflower by removing any tatty outer leaves and chopping it into eight wedges. Spritz the cauliflower with olive oil and season with sea salt and black pepper.
3
Place the cauliflower wedges, tomatoes, and unpeeled garlic cloves on the barbecue. Put the bread slices on the cool zone of the barbecue.
4
Cook the ingredients on the barbecue with the lid on and vents open for 10 minutes.
5
After 10 minutes, remove the tomatoes, garlic, and toast from the barbecue. Turn the cauliflower and continue cooking for another 10 minutes, or until it is charred and cooked through.
6
Prepare the Romesco sauce by peeling the garlic cloves and blending them with the tomatoes, bread, roasted red peppers, smoked almonds, smoked paprika, and olive oil.
7
Season the Romesco sauce to perfection.
8
To serve, place the charred cauliflower wedges on top of the Romesco sauce. Sprinkle with chopped parsley, crumbled feta cheese, and a few extra smoked almonds. Drizzle with extra virgin olive oil if desired.
9
Serve with extra toast on the side to mop up the excess sauce.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Keep lid on and vents open

During the first 10 minutes of cooking, keep the barbecue lid on and the vents open as instructed.

Turn cauliflower after removing other items

After the initial 10 minutes, remove the tomatoes, garlic, and toast, then turn the cauliflower wedges before cooking another 10 minutes.

Blend sauce after cooling ingredients

Peel the garlic cloves and blend them with the cooked tomatoes, bread, peppers, almonds, paprika and olive oil to make the Romesco sauce.

Toast bread on the cool zone

Place the sourdough bread slices on the cool zone of the barbecue while the other items cook.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.