I have been obsessed with making romesco sauce all summer - it’s a Spanish sauce made with roasted peppers, tomatoes, almonds, bread and smoked paprika - and it’s amazing with steak or roast chicken. But I find it to be particularly delicious with roasted cruciferous vegetables, that’s your broccoli, brussel sprouts, cabbage and of course cauliflower. There is something about the slight bitterness of this family of vegetables with the sweet sharp sauce that makes both absolutely sing!

I have given quantities for the romesco sauce below, but feel free to mix it up a bit, I’ve made it with different nuts (walnuts and hazelnuts) and have done it without tomatoes and without bread depending on what I have available. I really recommend using jarred peppers for this - it’s way more affordable and much easier to do.

Serves 4-6 as a side, but also makes a great lunch or dinner for 2-3 people with bread

Ingredients:

For the sauce:

4 roasted and peeled red peppers (I generally use jarred ones for this, they are already peeled, but you can roast and peel them yourself if you prefer)
1 large tomato, roughly chopped or a handful of cherry tomatoes
75g blanched almonds
50g white bread, torn into rough chunks
1 clove garlic, finely grated
1 teaspoon of your favourite chilli sauce (or 1 teaspoon smoked paprika)
60ml olive oil
1 tablespoon sherry vinegar (or use wine vinegar)
A scant ½ teaspoon sea salt

For the rest:

1 large cauliflower
1 large red onion (or 2 smaller ones)
3 tablespoons olive oil
Salt and pepper
20 stoned black olives (I like kalamata) torn in half
2 tablespoons toasted flaked almonds
1 tablespoon chopped flat leaf parsley

Preheat the oven to 200°C fan.

1. To make the sauce put all the ingredients into a blender or food processor and blend until smooth-ish, its good to have a bit of texture. If it is a bit thick add a splash of water to help it blend. You are looking for a thick sauce texture – definitely looser than houmous but not as runny as soup. Taste and adjust the seasoning if needed – add more salt or a splash more vinegar. Or if it tastes too sharp you can add a pinch of sugar or a tiny drizzle of honey.

2. Chop the cauliflower into chunky florets, I use the stalk and any tender leaves as well, and put on a large baking drizzle over 2 tablespoons olive oil and season with salt and pepper. Mix to ensure the cauliflower is coated in the oil and seasoning.

3. Peel and cut the red onion into chunky wedges. Put on a baking tray and drizzle over the remaining oil and season. Again, mix to coat the onion in the oil and seasoning. Put both trays of vegetables in the oven and roast for 20-25 minutes until tender and the cauliflower is starting to get crisp and brown at the edges.

4.  Put the romesco sauce on a large platter, saving a little to garnish. Arrange the cauliflower and onion on top and then sprinkle over the olives, toasted almonds and chopped parsley. Finish with a drizzle of the remaining sauce. Serve immediately while the vegetables are hot or serve later at room temperature. This is great as a side to roast chicken or on its own with maybe a green salad and some crusty bread.