Whole Baked Romanesco with Ajvar Sauce

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Romanesco (Roman cauliflower), a cross between cauliflower and broccoli, is a tasty side dish that has bizarre spiraling points. The whole roasted romanesco makes a beautiful presentation as well as being really delicious with ajvar sauce.

Whole Baked Romanesco with Ajvar Sauce

adapted from Jamie Oliver

1 Red onion, peeled and chopped 3 Garlic cloves, peeled and chopped 1 head /800 g Romanesco Olive oil A handful of black olives, stoned 2x400 g Bottled ajvar sauce 150 ml Vegetable stock 1 stalk Green onion, finely chopped for garnishing

1. Preheat the oven to 180C/350F. Trim the outer romanesco leaves. Trim away and discard the stalk so the cauliflower can sit flat.
   
2. Add the chopped onion and a tablespoon of olive oil in a skillet and and slowly fry for 10 minutes until softened and with a little colour. Add the olives, ajvar sauce and vegetable stock. Stir everything together and bring to the boil.
   
3. Transfer the sauce in a baking dish. Take the romanesco and gently push it down into the sauce. Spray the romanesco with a little olive oil and bake for around 1 hour 20 minutes, or until golden and tender. Garnish with chopped spring onions.

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