Description
Easy and delicious roasted cauliflower with romesco sauce will win you over. If you're into roasted red peppers, you’ll love this sauce.
Ingredients
Units
Scale
- 2 heads of cauliflower, cut in florets
- 3-4 tablespoons of olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1 1/2 cups romesco sauce
- fresh chopped parsley garnish, optional
For the romesco sauce:
- 2 12-ounce jars of roasted red peppers
- 3 cloves of garlic, browned
- 1/2 cup olive oil
- 1 cup cubed bread (French bread is best)
- 1/2 teaspoon paprika
- 3/4 cup almonds (I used Marcona)
- 1/4 teaspoon salt
- 1/4 red wine vinegar
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Instructions
- Make the romesco sauce. You can make it the same day or a day ahead. For this recipe, I like making it same day since roasting the cauliflower is pretty low-maintenance. The sauce will taste best room temperature.
- Heat the olive oil in a small pan and add the garlic gloves. On low-medium heat let the garlic cloves get browned. Should take a couple of minutes. Remove the garlic from the olive oil, but use the same oil to fry the French bread cubes. Let them get golden brown and crunchy, then remove from heat. In a mini food processor or blender, add the roasted red peppers, fried garlic, almonds, red wine vinegar, salt, paprika, and then the olive oil and bread cubes on top. Blend until smooth. Taste for seasoning and if you think it needs more salt or vinegar, add a bit more.
- Preheat your oven to 425 degrees. You know how long your oven takes so do this at the appropriate time.
- Wash and cut two heads of cauliflower into florets. Transfer to a large mixing bowl and add olive oil (I usually do a quick toss with the oil to coat), then add the salt and pepper and toss everything again.
- Spread out cauliflower on a sheet pan and then roast at 425 for about 25-30 minutes turning once during the cooking process. I like my cauliflower cooked through and tender, but cook to your preference.
- Add 1 cup or so of the romesco sauce to a serving plate and spread across the bottom (my video shows this well). Place the roasted cauliflower on top of the romesco sauce. Garnish with fresh chopped parsley if you want. Serve immediately. You can also serve the cauliflower separately than the romesco and people can dip it into the romesco.
- TIPS: You can freeze any extra romesco sauce in small containers. I have more recipes using the romesco sauce if you need ideas: grilled chicken sandwich with romesco, shrimp crostini with romesco, grilled zucchini and summer squash with romesco sauce, French bread pizza with eggplant & romesco. You can also just slather it on top of a piece of grilled chicken or fish! It’s so versatile.