Roast Cauliflower & Crispy Potatoes with Smoky Chipotle Romesco
This is a warm autumn plate built around FERMARY Chipotle Sauce in a way that feels genuinely useful and exciting. Golden roast cauliflower and crispy potatoes sit over cool herby yoghurt, then get covered with a quick smoky tomato romesco ma...
Serves
2-3
Prep Time
30 minutes
Cook Time
1 hours
Chipotle Sauce
Single Bottle (200g)
Ingredients
For the roasted vegetables
1 medium cauliflower, cut into florets
500g potatoes, cut into chunks
1 small red onion, cut into wedges
2 garlic cloves, bashed
2 tbsp olive oil
½ tsp smoked paprika
Sea salt & black pepper
For the herby yoghurt
4–5 tbsp Greek yoghurt
Small handful parsley or dill, finely chopped
1 tsp olive oil
Squeeze of lemon juice
Pinch of sea salt
For the smoky tomato romesco
3 tbsp FERMARY Chipotle Sauce1 roasted red pepper, from a jar or freshly roasted
2 tbsp toasted almonds or hazelnuts
1 tbsp olive oil
1 tsp lemon juice or apple cider vinegar
½ tsp runny honey, optional
Pinch of sea salt
Black pepper
To finish
Extra toasted almonds or hazelnuts, roughly chopped
Fresh parsley or dill
Drizzle of olive oil
Extra FERMARY Chipotle Sauce, optional
Method
1
Heat the oven to 200°C.
2
Toss the cauliflower, potatoes, red onion and garlic with olive oil, smoked paprika, salt and black pepper. Roast until the cauliflower is golden and the potatoes are crisp at the edges.
3
While the vegetables roast, make the herby yoghurt. Mix the Greek yoghurt with chopped herbs, olive oil, lemon juice and a pinch of salt. Spread it across the base of a large plate or shallow bowl.
4
Make the romesco. Add FERMARY Smoky Tomato Sauce, roasted red pepper, toasted almonds, olive oil, lemon juice or apple cider vinegar, honey, salt and black pepper to a small blender. Blend until thick, smoky and spoonable. Taste and adjust.
5
Spoon the roasted vegetables over the herby yoghurt.
6
Generously drizzle or spoon the smoky tomato romesco over the warm vegetables.
7
Finish with extra toasted nuts, fresh herbs, olive oil and, if you like, a little extra FERMARY Smoky Tomato Sauce.
This is autumn comfort food with a fresh fermented edge. The roasted vegetables bring warmth and sweetness, the yoghurt cools and softens, while the Smoky Tomato Romesco adds deep red colour, woodsmoke, umami and living FERMARY flavour.
