CatalanMedium · Hot
Romesco Roasted Cauliflower Traybake
Cauliflower roasted at high heat until the edges caramelise and the florets begin to crisp, then blanketed in a romesco of charred bell pepper, tomato, almond, and garlic that is smoky and bold enough to make even the most stubborn sceptic a believer. Olive oil does its work at every stage. One tray, one sauce, and no shortage of flavour.
Prep
15 min
Cook
30 min
Rest
10 min
Total
55 min
Method
Prepare and Roast Vegetables
1
Preheat oven to 425°F (220°C). Cut the cauliflower into large florets, leaving some core for texture. Toss with 3 tablespoons olive oil and half a teaspoon of salt, then spread across a large rimmed baking sheet.
2
Place the whole red bell peppers and tomatoes on the same baking sheet alongside the cauliflower. Roast for 20 minutes until the peppers are blistered and collapsed, and the cauliflower is beginning to turn golden at the edges.
Make the Romesco Sauce
3
4
Peel the charred skins from the peppers and tomatoes. Roughly chop the flesh, reserving any juices.
5
In a food processor or blender, combine the roasted peppers, tomatoes, garlic, almonds, smoked paprika, red wine vinegar, half a cup olive oil, and half a teaspoon of salt. Blend until smooth and thick — the almonds give it body. Taste and adjust salt or vinegar as needed.
Combine and Roast
6
Remove cauliflower from oven. Spoon the romesco generously over the florets, using a spoon to coat each piece. Return to the oven for 15 to 18 minutes until the cauliflower has absorbed the sauce and caramelizes at the edges.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
806
per serving
Source of fibre · 13gLow sugar · 10g
Protein
19g
Carbs
31g
Fat
72g
Sat. fat
9g
Fiber
13g
Sugar
10g
Sodium
645mg
Gluten FreeDairy FreeVeganWhole30Heart HealthyAnti InflammatoryDiabetes FriendlyLow CarbHigh FiberPlant ForwardHealthy Fats
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
2.2m³
Land
48Pt
Runoff
0.09g P
Olive oil drives 30% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
5
Umami
4
Sweet
3
Salty
3
Sour
2
Bitter
4
Spicy
Textures
CrispyTenderCreamyNutty
Aromas
SmokyHerbalNuttyGarlicky
Kitchen Equipment
Primary Tool
OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Oven reaches 425°F (220°C) during roasting. Use oven mitts when placing or removing the hot baking sheet to prevent burns.
Handling
Steaming peppers in a covered bowl for 10 minutes creates trapped hot steam. Carefully remove the cover starting from the edge to avoid steam burns to hands and face.
Baking sheet becomes extremely hot during the 20-minute initial roast. Allow to cool before washing or use caution when handling hot surfaces.
Equipment Safety
When blending hot roasted peppers and tomatoes in a food processor, add ingredients gradually with the lid secured. Hot liquids can cause pressure buildup and splattering.
Cross Contamination
Almond ingredients present throughout preparation. Thoroughly clean food processor, blender, and all utensils that contact almonds before using for other dishes to prevent cross-contact for tree-nut allergic individuals.
Storage
Dish is best served immediately after final roasting. If storing leftovers, refrigerate within 2 hours and consume within 3-4 days. Reheat thoroughly to 165°F before serving.
Pro Tips
Technique
When you char your peppers in the oven, let them steam in that covered bowl until the skins practically fall off on their own—this is patience rewarded, and my grandmother would say rushing this step is the first mistake a cook can make.
Substitution
If hazelnuts are what you have from the market, use them in place of almonds—the romesco will taste different but equally beautiful, with that earthy Piedmontese depth that pairs so well with the smoke.
From the chef
Cauliflower roasted at high heat until the edges caramelise is already good — cauliflower blanketed in romesco and returned to the oven until it absorbs every drop of that smoky, almond-rich sauce is another thing entirely. The romesco builds on charred peppers and tomatoes blended with whole almonds, smoked paprika, and red wine vinegar: bold enough to make any sceptic a believer. Olive oil does its work at every stage. One tray, one sauce, and the mountain and the garden coming together the way they always do in a Catalan kitchen.
TagsCatalanSpanishRomesco SauceRoastedVegetarianTraybakeOne PanSmokyNuttyCauliflowerPeppers
AllergensTree Nuts
Source: generated · May 30, 2026