1 large cauliflower, outermost leaves removed
1tsp each smoked hot and smoked sweet pimenton 6 sprigs fresh thyme, leaves stripped
4tbsp olive oil
2tbsp medium dry sherry
Juice of a lemon
25g roasted flaked almonds
2tbsp chopped flat leaf parsley
50g blanched almonds
50g blanched hazelnut
350g roasted red peppers from a jar 100g black hojiblanco olives, pitted 1 clove garlic, grated
1tbso sherry vinegar
1 tsp smoked sweet pimenton 30g fresh breadcrumbs
5tbsp extra virgin olive oils
Heat the oven to 200c. Fan 180c. Mix the pimentons with they thyme leaves and olive oil and rub all over the cauliflower. Sit into a small roasting tin and season well. Add a good splash of boiling water and roast for 40 minutes. Drizzle with the sherry and lemon juice and return to the oven for 10 minutes more.
Meanwhile, bash the almonds and hazelnuts in a pestle and mortar to rough crumbs. Whiz the peppers and olives together with the garlic, vinegar and pimenton. Season and stir in the roughly ground nuts and breadcrumbs. Add the oil.
Serve wedges of the cauliflower on a bed of romesco sauce and scatter with the flaked almonds and parsley.