Roasted Cauliflower with Romesco Sauce
This is a simple, delicious sauce that you’ll soon be putting on everything. A great dip for breads and veggies or spread for sandwiches, it can also be served as a sauce for fish and roasted chicken, or in this case roasted cauliflower. Although the recipe calls for almonds, any nut or mix of nuts will do and canned roasted tomatoes work just fine.
- 1 large head of cauliflower, stem removed
- 1 tsp plus 1 cup extra-virgin olive oil, divided
- 1/2 cup slivered almonds
- 3 red bell peppers, roasted, peeled, stemmed and cut into chunks
- 4 large tomatoes, herb-roasted
- 1 large head of garlic, roasted and peeled
- Pinch of crushed red pepper
- 1 Tbsp sherry vinegar or white vinegar
- 1 cup croutons
- 1/2 tsp salt
- Preheat oven to 375°F. Rub cauliflower with oil and sprinkle with salt and pepper. Cover in foil and place in oven. Cook for 30-35 minutes, or until pairing knife easily pierces.
- Heat 1 teaspoon olive oil in a saute pan over low heat. Add the almonds and toast until golden brown, about 5 minutes. Remove and let cool.
- Place the almonds in a food processor and blend until coarsely ground. Add bell peppers, tomatoes, garlic and crushed red pepper. Blend in remaining 1/2 cup of olive oil, croutons and vinegar. Season to taste with salt and pepper.
- If the blended result is too thin you can thicken it with more croutons or conversely, if it’s too thick thin with vinegar and water.
- Serve cauliflower with sauce for dipping or smear on serving plate and cut into thick steaks.
Sauce photo credit: tehchix0r via photopin cc