Roast cauliflower wedges with romesco

Simple Too, p. 146

Ingredients

  • 1 tsp cumin seeds, toasted and lightly crushed
  • 50g blanched hazelnuts, toasted and lightly crushed
  • 1 red pepper, deseeded, cut into 6 wedges (150g)
  • 2 plum tomatoes, quartered (240g)
  • 100ml olive oil
  • 1 small garlic clove, crushed
  • ½ tbsp sherry vinegar
  • 1 tsp maple syrup
  • Fine sea salt

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