This easy and flavorful vegetarian roasted cauliflower recipe from Jamie Oliver is perfect for a quick, nutritious meal. With crispy roasted cauliflower, creamy red pepper sauce, and crunchy toasted almonds, it’s a simple dish that can be made with everyday ingredients. A deliciously hearty option for any occasion!
Ingredients Needed
- 1 head of cauliflower (800g / 1.8 lbs)
- 4 cloves of garlic
- 100g (3.5 oz) sourdough bread
- 50g (1.75 oz) blanched almonds
- 1 x 460g (16 oz) jar of roasted red peppers
- Olive oil
- Red wine vinegar
- Sea salt and black pepper
How To Make Vegetarian Roasted Cauliflower
- Preheat the oven: Preheat your oven to 180°C/350°F/gas 4.
- Prepare the cauliflower: Trim the tatty outer leaves and stalk from the cauliflower, then slice it into 3cm (1-inch) wedges. Place the wedges in a roasting tray, drizzle with olive oil, red wine vinegar, sea salt, and black pepper, then roast for 35 minutes or until golden and tender.
- Prepare the topping: Peel the garlic, tear the sourdough bread into small chunks, and place on a tray with the almonds. Place the tray in the oven when the cauliflower has 15 minutes left to cook.
- Make the sauce: After 35 minutes, remove both trays from the oven. Reserve a handful of almonds, then add the remaining almonds, garlic, toasted bread, and drained roasted red peppers to a blender. Add 2 tablespoons of olive oil and a splash of red wine vinegar, then blend until silky-smooth. If needed, loosen with a splash of water and season to taste.
- Serve: Pour the sauce onto a serving plate, place the roasted cauliflower on top, and sprinkle the reserved chopped almonds over for crunch.
Recipe Tips
- Cut the cauliflower evenly: Make sure to cut the cauliflower into evenly sized wedges so they roast at the same time and become golden and tender.
- Toast the bread and almonds well: For a deeper flavor, make sure the bread and almonds are well-toasted in the oven. This adds a nice crunch and enhances the taste of the sauce.
- Blend the sauce smooth: For the best texture, blend the roasted peppers, bread, and almonds until silky-smooth. Add water if needed to achieve a creamy consistency.
- Adjust sauce to taste: Taste the sauce before serving and add more vinegar or seasoning if it needs a little extra zing or depth of flavor.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover roasted cauliflower cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze it, let the cauliflower cool completely before placing it in a freezer-safe container. It can be frozen for up to 1 month. To thaw, remove it from the freezer and let it defrost in the fridge overnight.
- Reheat: Heat a pan over medium heat with a little olive oil. Add the cauliflower and cook for 5-7 minutes, stirring occasionally, until warmed through and slightly crispy.
Nutrition Facts
Serving Size:: 1 cup (136g)
- Calories: 286
- Total Fat: 15.7g
- Saturated Fat: 1.9g
- Total Carbohydrate: 25.2g
- Dietary Fiber: 4.5g
- Sugars: 9.8g
- Protein: 11.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Cauliflower Caponata
- Jamie Oliver Vegetarian Cauliflower Curry
- Jamie Oliver Vegetarian Tomato Curry
- Jamie Oliver Vegetarian Fragrant Squash Curry
Jamie Oliver Vegetarian Roasted Cauliflower
Description
This easy and flavorful vegetarian roasted cauliflower recipe from Jamie Oliver is perfect for a quick, nutritious meal. With crispy roasted cauliflower, creamy red pepper sauce, and crunchy toasted almonds, it’s a simple dish that can be made with everyday ingredients. A deliciously hearty option for any occasion!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180°C/350°F/gas 4.
- Prepare the cauliflower: Trim the tatty outer leaves and stalk from the cauliflower, then slice it into 3cm (1-inch) wedges. Place the wedges in a roasting tray, drizzle with olive oil, red wine vinegar, sea salt, and black pepper, then roast for 35 minutes or until golden and tender.
- Prepare the topping: Peel the garlic, tear the sourdough bread into small chunks, and place on a tray with the almonds. Place the tray in the oven when the cauliflower has 15 minutes left to cook.
- Make the sauce: After 35 minutes, remove both trays from the oven. Reserve a handful of almonds, then add the remaining almonds, garlic, toasted bread, and drained roasted red peppers to a blender. Add 2 tablespoons of olive oil and a splash of red wine vinegar, then blend until silky-smooth. If needed, loosen with a splash of water and season to taste.
- Serve: Pour the sauce onto a serving plate, place the roasted cauliflower on top, and sprinkle the reserved chopped almonds over for crunch.
Notes
- Cut the cauliflower evenly: Make sure to cut the cauliflower into evenly sized wedges so they roast at the same time and become golden and tender.
- Toast the bread and almonds well: For a deeper flavor, make sure the bread and almonds are well-toasted in the oven. This adds a nice crunch and enhances the taste of the sauce.
- Blend the sauce smooth: For the best texture, blend the roasted peppers, bread, and almonds until silky-smooth. Add water if needed to achieve a creamy consistency.
- Adjust sauce to taste: Taste the sauce before serving and add more vinegar or seasoning if it needs a little extra zing or depth of flavor.
Jamie Oliver Vegetarian Roasted Cauliflower