This cauliflower puts all other preparations to shame. The spicy coconut syrup transports you to the islands while the romesco sauce is reminiscent of classic European cuisine. It is a globally inspired dish that will keep you going back for more.
For the coconut syrup:1.
Preheat oven to 400°F. Spread coconut flakes on a baking sheet and toast for 10 minutes, or until golden brown.2.
Add the toasted coconut, water, garlic, lime juice and pepper to a small pot and bring to a boil.3.
Place mixture in a blender and puree in batches. Strain and reserve syrup. Discard all other contents.
For the romesco sauce:
Add all ingredients to a food processor and puree. In a medium sized pot, add the olive oil and set over medium-high heat. Add the puree and cook, constantly stirring, for 30 minutes. Season with salt and reserve.
For the cauliflower:
Season the cauliflower with salt, lime and the coconut syrup and place on a baking sheet. Roast in the oven for 15 minutes.
Spoon a couple of tablespoons of the romesco sauce on the plate. Place the cauliflower on top and sprinkle with lime juice and torn cilantro.