Roasted Cauliflower with Romesco Sauce
This Cauliflower Romesco is a side dish that might just outshine everything else at the table! Tender roasted cauliflower is drizzled with an incredibly flavorful Romesco sauce and sprinkled with crunchy almonds.
- 1 large head of cauliflower broken into florets
- ½ cup roasted red peppers
- 2 small Roma tomatoes seeded
- 1 garlic clove
- ¼ cup toasted slivered almonds plus extra for sprinkling on top
- 1 tablespoon white balsamic vinegar or white wine vinegar or fresh lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt plus a sprinkle for roasted cauliflower
- ¼ cup olive oil plus 1 tablespoon for roasting cauliflower
- 2 tablespoons chopped parsley
Preheating oven to 425˚F. Prepare a large baking pan by lining with a sheet of foil. Set aside.
Place cauliflower florets on prepared baking sheet and drizzle with about a tablespoon of olive oil, tossing to fully coat, then sprinkle with sea salt
Roast cauliflower for 20-25 minutes or until it is tender and browned in spots. (You may need to toss the cauliflower midway through the roasting time to help things cook evenly.)
Make Romesco Sauce
In the bowl of a food processor or in a blender, pulse together roasted red pepper, tomatoes, garlic, almonds, balsamic, smoked paprika, cayenne and sea salt until chunky and combined.
Slowly drizzle in the olive oil through the top of the blender of the food processor feed and continue to blend until a sauce has formed. (You can leave it on the chunky side or smoother depending on your preference.)
Spoon the Romesco sauce over top of the roasted cauliflower, then sprinkle with extra slivered almonds and a sprinkle of fresh parsley if desired just before serving.
This recipe is naturally gluten-free, dairy-free and vegan, so it makes a great dish to serve to a crowd with a variety of dietary needs!
To make it allergy-friendly for those with nut allergies, you could try using roasted sunflower seeds. (It will change the flavor a bit, but will give a similar texture.
- Try roasting or grilling the tomatoes before blending them into the sauce to intensify the flavor.
- Experiment with different types of nuts such as hazelnuts & walnuts.
- Thicken up the sauce by blending in a few pieces of stale bread.
- Sprinkle a bit of Manchego cheese over the top for some decadence!