• 1 large head cauliflower
  • 2 Tbsp olive oil
  • Salt & pepper
  • Salt & pepper
  • Romesco Sauce, warmed
  • Fresh chopped parsley for garnish


  1. Trim stem from cauliflower and slice entire head into 1 ½” slices, taking care to keep florets intact. Place on a greased baking sheet and brush each slice with oil. Season with salt and pepper and bake at 425°F for 30 minutes, flipping once, or until tender.
  2. Top with herbs and serve with (warmed) romesco sauce on the side.

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