Whole Roasted Cauliflower, Spicy Romesco Sauce

• Whole Roasted Cauliflower
• 5 cloves garlic
• 1/2 teaspoon kosher or sea salt
• 4 tablespoons olive oil
• 1 teaspoon cumin powder
• 1 large cauliflower
• Romesco Sauce
• 2 large red bell peppers
• 1 red chili pepper (optional, adds heat)
• 1/2 cup almonds
• 1 clove garlic, peeled
• 1 tablespoon olive oil
• 1 dash cayenne pepper
• 1 pinch salt, to taste

1. Preheat oven to 450 degrees Fahrenheit.
2. Using a mortar and pestle, mash peeled garlic cloves with cumin power, salt, and a tablespoon of olive oil.
3. Smear the paste over a leaf free, clean cauliflower and place on top of a baking sheet.Pour remaining olive oil over the cauliflower
4. Depending on the size of the cauliflower, roast for 1-1.25 hours. Remove from oven and serve immediately.
5. Preheat oven to 400 degree.
6. Place whole pepper and, if using, the chili peppers in oven. Roast for 30 minutes.
7. Remove and set aside, covered with foil for five to ten minutes.
8. Uncover, then peel skin off, then cut in half and remove seeds. You should have about 1 cup roasted peppers total.
9. Place in food processor with the rest of the ingredients. Pulse until completely smooth.
10. Set aside until ready to serve.

cauliflower, garlic, kosher, olive oil, cumin powder, cauliflower, romesco sauce, red bell peppers, red chili pepper, almonds, clove garlic, olive oil, cayenne pepper, salt

Taken from food52.com/recipes/31252-whole-roasted-cauliflower-spicy-romesco-sauce (may not work)