Cauliflower Romesco! Presto!

roasted cauliflower and romesco

Romesco sauce is a nut and red pepper-based sauce that originated from Northeastern Spain. The fishermen in this area made this sauce to be eaten with fish. I make jars of it and use it on everything from fish, to chicken to roasted cauliflower and even EGGS!

Try it and let me know what you think!

Ingredients:

Roasted Cauliflower

1 head of purple cauliflower broken down into florets

1 head of yellow cauliflower broken down in to florets

2 tbsp of olive oil

2 tsp salt

1 tsp pepper

grated parmigiano or grated ricotta salata (for plating)

chopped fresh parsley (for plating)

Romesco Sauce

2 red roasted pepper (jarred or homemade)

4 roasted piquillo peppers (jarred or homemade)

1/2 cup of jarred roasted tomatoes

5 raw garlic cloves

1/2 cup roasted almonds

2 tbsp sherry vinegar

1/2 tbsp smoked paprika

2 tbsp of olive oil

LET’S COOK! 

  1. Preheat oven to 400
  2. Line 2 baking sheets with parchment paper.Place florets on baking sheets and toss cauliflower in olive oil. Sprinkle salt and pepper evenly.
  3. Roast cauliflower until golden brown and tender. About 35 minutes
  4. While the cauliflower is roasting, combine all of the romesco sauce ingredients in a food processor. Process until all ingredients are fully combined. The sauce should not be over processed. I like for it to have texture.
  5.  Generously layer the sauce onto a large circular dish and place the roasted cauliflower on top while still hot.
  6. Sprinkle the cauliflower with parsley and grated cheese of choice. I prefer pecorino romano or ricotta salata.

MANGIA!!

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