Crispy BBQ Cauliflower with Romesco sauce

1. 2 large cauliflower
2. ¼ cup Olive oil
3. 1tsp Himalayan salt  
4. Romesco Sauce
5. Green onion 

Romesco Sauce

• 1 large roasted red bell pepper fresh or from a jar
• 1 garlic clove
• 1/2 cup slivered hazelnuts or other nuts, toasted
• 1/4 cup tomato purée
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons Cider vinegar
• 1 teaspoon smoked paprika
• Couple dashes of franks red hot
• 1/2 cup extra-virgin olive oil
• Himalayan salt and freshly ground black pepper 

Method 

Remove greens from the cauliflower and cut the head in half. Roast the culiflower dry by placing on the 500 degree BBQ on parchement paper in a roasting pan - top rack with top closed 20 mins  

After 20 minutes remove from the heat and toss in olive oil and salt then return to the roasting pan 500 degrees on the top rack top closed for another 15 minutes or until crispy.

Make the romesco by adding everything to the food processor and blending to desired consistency. 

Plate the crispy cauliflower then top with the romesco and green onion with salt and pepper. Serve hot!

Pro-Tips: 

1. Reserve parsley and some of the nuts to add later if you want the sauce more coarse.
2. Dry roasting is key! Only add the olive oil after the cauliflower has dry roasted for the full 20 mins first!
3. Resist opening the lid of the bbq! AND don't move the cauliflower around too much, this keeps it crispy and salty!
4. Yes, you can make it in the oven too but the BBQ is awesome if you have the AC on on a hot day!