Whole Roasted Romanesco with Avocado Sauce
An easy and delicious side or vegetarian main.
Servings Prep Time
4-6servings 30minutes
Cook Time
30minutes
Servings Prep Time
4-6servings 30minutes
Cook Time
30minutes
Ingredients
For the Romanesco
For the Avocado Sauce
Instructions
for the Romanesco
  1. Preheat oven to 400 degrees
  2. Add 1/4 tsp of kosher sea salt over minced garlic. add 1 tsp olive oil. Using the side of the blade of the knife, smash and mash garlic until a paste forms. Set aside.
  3. In the bottom of a Dutch oven or oven safe saucepan, add the oil, butter, salt and pepper until butter is melted.
  4. Add garlic and cook for 30 seconds more. Then remove into a Pyrex measuring cup or other heat safe bowl. set aside
  5. Place the prepared Romanesco into the Dutch Oven, cut side down.
  6. Using a spoon completely cover the Romanesco with garlic and oil mixture. Keep spooning it from the bottom until well oiled.
  7. Place uncovered in preheated oven and roast for 30 minutes until charred and tender.
  8. Sprinkle with Parmesan and cook one minute more until cheese is melted.
For the Avocado Sauce
  1. While the cauliflower is roasting prepare the avocado basil sauce. Add avocados, garlic, almonds, fresh basil, salt, pepper, extra virgin olive oil, lime juice and coconut milk to a food processor and pulse until the sauce is smooth and creamy.
  2. To serve cover the bottom of a plate or serving dish with the avocado sauce then sprinkle on some shaved almonds, and/or crumbled cheese. Place the whole roasted cauliflower onto the plate.
Recipe Notes

romanesco