Charcoal-grilled cauliflower with romesco sauce

Votes: 1

How to Make - Charcoal-Roasted Cauliflower with Romesco Sauce

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 398, total fat 19 G., saturated fats 3 G., proteins 10 G., carbohydrates 48 G., fiber 6 G., cholesterol 0 mg, sodium 670 mg, sugar 6 G.

Everyone loves whole cauliflower baked in the oven for its tender interior and golden, caramelized exterior. But there's also a summery option: grilling it over coals. Placing the cauliflower directly on the grill or barbecue grill will burn it. The solution is simply ingenious: the cauliflower head is coated in salted batter, which seals the vegetable, allowing it to steam inside and crisp slightly under the direct heat of the coals. The result is a super-flavorful cauliflower that pairs perfectly with the smoky notes of romesco sauce. You can make a thick, creamy soup with it, chop it up and add it to pasta, or serve the florets as an appetizer with a sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large head of cauliflower, leaves removed
2 red bell peppers
2 tbsp. + 1 tsp. coarse salt
2 cups of flour
Whites of 2 large eggs
0.5 cups extra-virgin olive oil
4 cloves garlic, thinly sliced
2 slices of white bread (crusts removed), torn into small pieces
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 plum tomatoes, quartered (cores removed)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place 2 cups of salt, flour, egg whites, and 1 cup of water in a large bowl and stir with a wooden spoon. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Light a barbecue or charcoal grill to medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the coals or grate for just 2-3 seconds).

Place the cauliflower stem-side down on a clean work surface and rub the salt paste over all the florets, coating them completely. Turn the cauliflower over in your hands (you can dust your hands with flour if the head is a little sticky); holding it by the exposed stem, gently press the head down onto the coals.
Grill, turning occasionally and holding the leg with grill tongs, until the leg is tender when pierced with the tip of a sharp knife and the crust is blackened on all sides, 35 to 40 minutes. Try to fry it so the crust doesn't crack and the cauliflower steams while sealed inside. Don't be alarmed by the high amount of salt in this recipe: most of it remains in the crust, which is removed after frying..
Transfer to a baking sheet and let cool for 5 minutes, then use tongs to remove the skins from the cauliflower and discard.
While the cauliflower is fryingPlace the bell peppers on the coals and grill, turning frequently with tongs, until blackened. Transfer to a heatproof bowl and cover with a plate to steam and soften, about 10 minutes. Once cool enough to handle, peel off the skins and remove any seeds. Set the peppers aside.
In a medium skillet over medium heat, heat 1/4 cup olive oil until shimmering. Add the garlic along with the bread pieces. Cook, stirring, until the bread is golden brown, about 3 minutes. Transfer to a food processor and add the red pepper flakes, the remaining 1/4 cup olive oil, vinegar, smoked paprika, tomatoes, and 1 tablespoon salt. Process until smooth.