“Life is better with romesco sauce in it! Whether you’re using it to celebrate beautiful vegetables, like this cauliflower, or eating it with fish, poultry or lamb, it’s a joy to make and a pleasure to eat. ”
Preheat the oven to 180°C/350°F/gas 4. Trim away just the tatty outer leaves and the end of the stalk from the cauliflower, then halve, slice into 3cm wedges and sit them in a roasting tray. Toss with a little olive oil, red wine vinegar, sea salt and black pepper, and roast for 35 minutes, or until beautifully golden and tender. Meanwhile, peel the garlic, tear the bread into small chunks, and place on a roasting tray with the almonds. Place in the oven when the cauliflower has just 15 minutes to go.
When the time’s up, remove the trays from the oven. Reserve a handful of almonds, then place the rest in a blender with the garlic and toasted bread, drain and add the peppers, 2 tablespoons of olive oil and a swig of red wine vinegar, and whiz until silky-smooth. Loosen with a splash of water, if needed, then taste and season to perfection. Pour on to a serving plate, sit the cauliflower on top, then bash or chop the reserved almonds and sprinkle over, to serve.