I’m on a big cauliflower kick right now. Maybe it’s because I finally realized that it doesn’t have to be served as a boiled, tasteless side. The addition of balsamic helps the cauliflower to caramelize and bring out the sweet, nutty flavor.
Romesco is a red pepper and almond based sauce that originated in Catalonia, Spain. The rich and creamy sauce is delicious on anything from bread, fish, meats and veggies. The best part? It can be made in the blender in just a few minutes.
While it is often made with bread to thicken the sauce, this version is made without it. Since the cauliflower is tossed in the sauce you want it to be thinner than you would make it when serving it as a dip. The romesco can be made up to a week ahead of time and refrigerated in an airtight container.
If you are using raw almonds follow these steps to toast the almonds.
Heat a medium sauté pan over medium heat, add the almonds and toss until toasted and fragrant, about 6 minutes.
If you enjoy this roasted cauliflower recipe, I recommend checking out some of these:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings