Grilled Cauliflower Recipe

Prep and blanch

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Place cauliflower whole in a large pot of boiling salted water for 6 minutes to start cooking through and reduce grilling time. Drain and pat dry completely.

Season

Whisk together 3 tbs olive oil, smoked paprika, ground cumin, 1 tsp sea salt and 1/2 tsp black pepper. Brush the whole cauliflower all over, making sure it is well coated.

Grill or roast

Preheat a grill (medium-high) or oven to 220°C (430°F). If grilling, place cauliflower directly on the grill, cover and cook 20–30 minutes, turning every 6–8 minutes so it chars evenly and becomes tender when pierced with a knife. If roasting, place on a rimmed baking sheet and roast 25–30 minutes, turning once, until deeply golden and tender. Let rest 5 minutes before slicing into thick wedges.

If using raw nuts, toast the 1/2 cup blanched almonds and 2 tbs peanuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Remove to cool.

Toast the bread slice in the skillet until golden, then soak briefly in a tablespoon of water or a splash of vinegar to soften.

In a food processor combine roasted red peppers, toasted almonds and peanuts, chopped tomato, soaked bread, garlic clove, sherry vinegar, smoked paprika and 4 tbs extra virgin olive oil. Pulse until mostly smooth but with some texture. Scrape down the bowl and pulse again. Season with 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or oil to reach a balanced, spreadable sauce. Transfer to a bowl and reserve at room temperature.

Make the vinaigrette: in a blender or with a fork mash, combine parsley, chives, capers, lemon juice, white wine vinegar and 2 tbs olive oil. Blitz or whisk until emulsified. Season with 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust acidity or salt as needed.

Toss trimmed watercress lightly with just enough vinaigrette to coat (about 1–2 tbs). Keep chilled until assembly.

In a small saucepan melt 2 tbs butter (or coconut oil) over medium heat. Stir in 2 tbs flour and cook for 1–2 minutes, stirring, to make a blond roux but do not brown.

Gradually whisk in 400 ml unsweetened coconut milk, starting a little at a time to avoid lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens, about 4–6 minutes.

Stir in 3 tbs peanut butter until fully incorporated and smooth. Season with 3/4 tsp salt, 1/4 tsp white pepper and 1/4 tsp grated nutmeg. If the sauce is too thick, thin with a little extra coconut milk or water to a pourable bechamel consistency. Keep warm on very low heat, stirring occasionally.

Place sliced grilled cauliflower wedges on a large platter or individual plates.

Spoon romesco sauce generously alongside and a generous drizzle or spoonful of the warm coconut-peanut bechamel over the cauliflower (do not overload — enough to coat and add creaminess).

Arrange dressed watercress beside or on top of the cauliflower for freshness and peppery contrast.

Finish with a scatter of roughly chopped toasted peanuts, a light drizzle of extra virgin olive oil and a squeeze of lemon wedges to serve. Serve immediately.