Western Living Magazine
A Hamptons-Inspired Home on Canada’s West Coast
Home Tour: Inside a Reimagined Contemporary Vancouver Penthouse
Inside the Calgary Home of an Art-Collecting, Colour-Loving Family
The Low-Alcohol Revolution Comes to the Okanagan
Consider This: This $228,000 Bottle of The Macallan Might Be a Really Good Deal
6 Pastry Recipes Perfect for Spring
Wellness in Whistler—Your Ultimate Early Summer Retreat
It all starts here in Nanaimo
Local Summer Getaway Guide 2023: 6 Great Ways to Explore B.C., Alberta and Washington
Protected: Visit the Joint Replacement Center of Scottsdale
What to Get for Mother’s Day: Editors’ Picks
This Is Not a Drill: West Elm Just Launched an Outdoor Furniture Collab with Marimekko
Designers of the Year 2023: Meet the All-Star Industrial Design Judges
Deadline Extended! Enter Western Living’s 2023 Designers of the Year Awards
Designers of the Year 2023: These Are Your All-Star Interior Design Judges
A Quebecois comfort food recipe from chef J-C Piorier's Where the River Narrows.
By Jean-Christophe Poirier with Joie Alvaro Kent
Roasting is a total game changer when it comes to the flavour of cauliflower—and roasting a whole head of cauliflower is visually impressive for the people sitting at the dinner table. And while romesco is from Spain, and decidedly not French, it’s so delicious, I think you should definitely have it in your repertoire.
Yield: 4 portions
Preparation time: 20 minutes
Cooking time: 1 hour
Preheat your oven to 450°F, with the rack in the centre position.
In a large stockpot on medium-high heat, bring heavily salted water to a boil. Remove the tough bottom leaves from the cauliflower but keep the smaller and most tender ones on the stem. Make a deep X incision with a paring knife on the base of the stem to help speed up the cooking time. Place the whole head of cauliflower into the boiling water and cook for 10 minutes. Drain the water and place the cauliflower on a roasting tray. Drizzle it with the olive oil, and season with the Maldon salt and black pepper. Bake in the oven for 45 to 50 minutes, until fully roasted and golden brown.
Meanwhile, in a food processor, combine the roasted peppers, almonds, parmesan and garlic. Pulse until a paste develops. While still pulsing, slowly drizzle in the oil through the feed tube. Once the mixture is fully emulsified, add the paprika, salt and vinegar, and pulse to combine. Taste for seasoning.
Prepare the herb salad: In a small bowl, dress the mint, parsley and red onion with the oil and lemon juice. Season with salt and pepper.
Cut the cauliflower into four wedges, or serve it whole on top of the romesco sauce with a knife for people to dig in. Serve the herb salad as a garnish, with the half lemon to squeeze over the dish, and more sauce on the side for everyone to scoop. Be generous!
READ NEXT: More Christmassy Quebecois Comfort Food Recipes from Chef J-C Piorier
Excerpted from Where the River Narrows by Jean-Christophe Poirier with Joie Alvaro Kent. Copyright © 2022 Jean-Christophe Poirier. Photography © 2022 Brit Gill. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Are you over 18 years of age?