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Charred Cauliflower
Nathan Congleton / TODAY
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Rating:
5.0 (3 rated)

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.

Ingredients

  • Coconut syrup

    • 2 cups coconut flakes
    • 3 cups water
    • 3 cups sugar
    • 1 clove garlic
    • 3 tablespoons freshly squeezed lime juice
    • 2 scotch bonnet peppers
  • Romesco sauce

    • 4 plum tomatoes
    • 1 red bell pepper, chopped
    • 1 clove garlic
    • 2 teaspoons Hungarian paprika
    • 2 tablespoons sherry vinegar
    • 2 teaspoons ground cumin
    • 1 scotch bonnet pepper
    • 1/2 cup almonds, toasted
    • 3 tablespoons olive oil
    • Salt, to taste
  • To assemble

    • 1 head cauliflower, broken down into florets
    • Freshly squeezed lime juice
    • Cilantro, torn

Preparation

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.

To assemble:

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.

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