Roast spiced cauliflower with romesco and olives by José Pizarro

Kate Johns

Olives From Spain

Standard Supplier 22nd September 2020
Kate Johns

Olives From Spain

Standard Supplier

Roast spiced cauliflower with romesco and olives by José Pizarro

60 min

Serves 6


  • 1 large cauliflower, outermost leaves removed
  • 1 tsp each smoked hot and smoked sweet pimenton (paprika)
  • 6 sprigs fresh thyme, leaves stripped
  • 4 tbsp olive oil
  • 2 tbsp medium dry sherry
  • Juice of a lemon
  • 25g roasted flaked almonds
  • 2 tbsp chopped flat leaf parsley

Black Olive Romesco

  • 50g blanched almonds
  • 50g blanched hazelnut
  • 350g roasted red peppers from a jar
  • 100g black hojiblanco olives, pitted
  • 1 clove garlic, grated
  • 1 tbsp sherry vinegar
  • 1tsp smoked sweet pimenton (paprika)
  • 30g fresh breadcrumbs
  • 5 tbsp extra virgin olive oil


Heat the oven to 200c. Fan 180c. Mix the pimentons with they thyme leaves and olive oil and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes.
Drizzle with the sherry and lemon juice and return to the oven for 10 minutes more.
Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs.
Whiz the peppers and olives together with the garlic, vinegar and pimenton. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil.
Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.

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