Roasted Cauliflower with Romesco Sauce

Roasted cauliflower has got to be one of my favorite vegetable preparations. You know, right next to fried cauliflower. But we can’t just eat fried cauliflower every day, now can we?

Roasted cauliflower served with romesco sauce is a favorite of mine for Thanksgiving or any kind of fall/winter potluck. Romesco, which is a tangy, slightly smoky Spanish sauce made from roasted red pepper, almonds, and sun-dried tomatoes, is a nice, bright addition to a cold weather spread and compliments the roasted cauliflower very well.

Not only is this dish vegetarian, but it’s also vegan, making it a real crowdpleaser.

Notes on the ingredients:

• Roasted red pepper: I usually roast my red peppers myself from fresh, but it’s certainly quicker and easier to use jarred peppers. 

• Sun-dried tomatoes: I’ve used both regular dried and oil-packed tomatoes here. If you use oil-packed, make sure you drain them, but honestly, it’s not going to hurt too much if you get some extra oil in the sauce.

• Almonds: Raw almonds are usually easier to peel than roasted. I’ve used both here. My romesco recipe is a little lighter on almonds than others out there, so I don’t really notice a difference in taste. However, raw almonds are also easier to blend so I recommend them over roasted if you have them.

• Red wine vinegar: Traditionally, romesco uses sherry vinegar, but I can’t find it where I live. I use red wine vinegar instead and I like it, but feel free to use sherry vinegar if you have it.

Recipe:

Yield: 3

Author: Louise

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Roasted Cauliflower with Romesco Sauce

Roasted cauliflower is served on a bed of tangy, slightly smoky romesco sauce.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

Roasted Cauliflower

• 1/2 large head of cauliflower, chopped into medium-sized florets
• 2 tablespoons olive oil
• A couple pinches of salt
• Freshly ground black pepper

Romesco Sauce

• 1 roasted red bell pepper
• 1/4 cup almonds, peeled
• 1/4 cup sun-dried tomatoes, drained and roughly chopped
• 2 cloves garlic
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• Pinch of salt
• 1 tablespoon chives, chopped (optional, for garnish)

Instructions

Roasted Cauliflower

1. Heat oven to 400 degrees Fahrenheit.
2. Prepare cauliflower by chopped half a large head into medium-sized florets. For a more heavily roasted flavor, you can cut them smaller. For a crispy-on-the-outside, tender-on-the-inside texture, you can leave the cauliflower in larger pieces.
3. Place the cauliflower on a large baking tray. Drizzle with olive oil, sprinkle with salt, and add a few cracks of freshly ground black pepper. Combine with your hands to coat the cauliflower and then arrange evenly on the tray.
4. Roast the cauliflower in the oven for 30-40 minutes, or until done to your liking.

Romesco Sauce

1. To peel the almonds: Put the almonds in a small bowl and cover with hot water. Let sit for 30 minutes. The peels should be easy to rub off with your fingers.
2. Add all of the ingredients except the chives to a high-speed blender or food processor. Blend for 2-3 minutes or until smooth, stopping to scrape down the sides of the blender as necessary. Add a few tablespoons of water at a time if the mixture is too thick and not blending well.

Assembly

1. Spoon the romesco onto a large plate or serving platter and spread it out so that the layer of sauce is thin in the middle and taller around the edge, like a shallow crater.
2. Using tongs, place the roasted cauliflower into the romesco crater.
3. Garnish with chopped chives if desired.

Recommendations:

• Serve as a vegan side for a holiday dinner or potluck

• Consume with a glass of light red wine, like pinot noir

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