Roast cauliflower with romesco, parmesan and brown butter crumbs

• Makes 1

• Preparation time:

• Cooking time:

Ingredients

1 head cauliflower
Butter
Sea salt

Romesco:
5 red capsicums
2 long red chillies
2 cloves of garlic
250g Japanese mayonnaise
1tsp crushed chilli
200g crushed almonds
Fish sauce
Black pepper

Brown butter crumbs:
Butter
Panko bread crumbs

Method

For the cauliflower: cover it with softened butter, season with sea salt and roast in the oven until it is golden brown.

For the romesco: char grill the capsicums, red chillies and garlic over an open flame until they get lots of colour and blister the skins. Let cool and peel. Blend smooth in the blender. Add the mayonnaise, crushed chilli and crushed almonds. Season liberally with fish sauce and black pepper.

For the brown butter crumbs: brown a couple tablespoons of butter in a hot pan. Pour over some Panko bread crumbs, you want to make sure they are saturated. Now toast the buttery crumbs in the oven till golden brown. Season until it is super tasty with salt, sugar and white pepper.

To assemble: put a generous dollop of romesco on the roasted cauliflower, top with brown butter crumbs and grate as much parmesan as your heart can take and serve.

Recipe from Papi Chulo.

Notes