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Roasted Cauliflower with Romesco

Ingredients

For the romesco

  • 1 small plum tomato
  • 2 cloves garlic peeled
  • 2 ounces day old crusty bread about 2 slices, or a fist-sized chunk
  • 1/4 cup whole raw almonds
  • 1 cup jarred roasted red peppers drained
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4-1/2 teaspoon smoked paprika

For the cauliflower

  • 1 head cauliflower
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 425°F. Cut the tomato in half and toss it on a baking sheet with the garlic cloves, bread, and almonds. Roast until the bread and nuts are lightly toasted, 7 to 10 minutes.
  2. Transfer the tomato, garlic, bread, and nuts to a food processor and pulse to coarsely chop.
  3. Add the roasted red peppers, red wine vinegar, olive oil, salt, and smoked paprika and pulse until well combined and smooth with just a few chunks. (Romesco can be make up to a week in advance.)
  4. To make the cauliflower, preheat the oven to 425°F. Cut the cauliflower into large florets. Toss them on a baking sheet with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, flipping the cauliflower pieces once, until tender and charred.
  5. Serve the cauliflower with the romesco on the side.