Romesco with Roasted Cauliflower
Savory, Smoky and Satisfying
Ingredients
Romesco Sauce
- 1/2 cup roasted red peppers
- 2 cloves garlic
- 3/4 cup raw almonds
- 1 Tablespoon tomato paste
- 8 basil leaves
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup extra virgin olive oil
For Cauliflower Steaks
- 1 cauliflower, cut into steaks 1/2-to-3/4-inch thickness
- 2-3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon garlic powder
- 1/2 cup grated Parmigiano Reggiano cheese
Instructions
For Romesco Sauce
- Place all ingredients except the olive oil into a blender. Add 1/2 teaspoon salt and pepper. Blend until smooth, adding olive oil in a steady stream while blending. If needed, add water to thin, adding 1 tablespoon at a time and blending well between until texture is reached.
For Cauliflower Steaks
- Heat oven to 375 degrees
- Rub cauliflower with olive oil and season with salt, pepper and powdered garlic
- Place on foil- or parchment-lined baking sheet and sprinkle with parmigiano
- Bake for 20 minutes or until nicely browned
Notes
You can use jarred roasted peppers for this recipe or add more flavor by roasting/charring your own!
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