Adam Liaw’s roast cauliflower with sun-dried tomato and capsicum

Name: Adam Liaw’s roast cauliflower with sun-dried tomato and capsicum
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 1 large head of cauliflower, cut into large florets; 2 tbsp olive oil, plus extra to drizzle; 1 tbsp roughly chopped parsley, to serve

Adam Liaw

May 22, 2023

easyTime:30 mins - 1 hourServes:4

This sun-dried tomato, capsicum and almond spread is a bit like a romesco sauce and can double as a dip or sandwich paste.

Ingredients

1 large head of cauliflower, cut into large florets
2 tbsp olive oil, plus extra to drizzle
1 tbsp roughly chopped parsley, to serve

SUN-DRIED TOMATOES AND CAPSICUM SPREAD

½ cup roasted red capsicum
½ cup sun-dried tomatoes
¾ cup toasted almonds, plus 1 tbsp extra, chopped to serve
2 cloves garlic
2 tbsp red wine vinegar
juice of 1 lemon
½ tsp smoked paprika
¼ cup olive oil

Method

Step 1
Heat your oven to 220C fan-forced (240C conventional). Toss the florets in olive oil and season well with salt and pepper. Spread them over a baking tray lined with baking paper and roast in the oven for 30 minutes until the edges are blackened and the cauliflower is tender.
Step 2
For the spread, combine the capsicum, tomatoes, almonds, garlic, vinegar, lemon juice and paprika in a blender, gradually adding the oil and blending to a smooth paste. Spoon the paste onto a serving plate. Arrange the cauliflower over the top, scatter with the chopped almonds and parsley and drizzle with a little more olive oil.

Tip: Add a few heads of garlic to the pan when roasting the cauliflower or broccoli and you’ll have delicious roasted cloves to go with your meal.