Charred Cauliflower with Romesco & Crispy Chickpeas
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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.
Charred Cauliflower with Romesco & Crispy Chickpeas
Table of contents
What is Romesco?
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.
Key Ingredients in This Recipe
- Almonds – Almonds are added to romesco to both thicken the sauce and add a nutty flavor. The sauce almost always includes almonds though sometimes hazelnuts or pine nuts are used as well.
- Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this roasted cauliflower dish while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe, just make sure you rinse and dry them prior to roasting them.
- Cauliflower – I buy a head of cauliflower and cut it into florets – it’s usually more cost effective than buying a pre-cut bag of florets!
- Raisins – I use golden raisins or sultanas in this recipe to add a sweet contrast to the tangy romesco. They are smaller and sweeter than regular raisins though they can be used interchangeably in this recipe based on availability.
How to Make Roasted Cauliflower with Romesco and Crispy Chickpeas
- Make romesco in food processor. In a food processor or blender add the almonds, pepper, olive oil, tomato paste, vinegar, garlic, paprika and cayenne then blend until smooth. Season to taste with salt and pepper.
- Toss chickpeas in oil. Preheat oven to 400ºF (200ºC). Dry chickpeas as much as possible then toss in olive oil and arrange in a single layer on a parchment paper lined baking sheet.
- Cook chickpeas until crispy. Roast until the chickpeas are crispy, about 30 minutes. Remove from oven and let cool then season with salt and pepper.
- Roast cauliflower. Keep oven at 400ºF (200ºC). In a medium mixing bowl toss cauliflower with olive oil and vinegar. Season with kosher salt and pepper then spread in a single layer on a baking sheet. Roast cauliflower until tender and slightly charred, about 25 minutes.
- Assemble and serve. Add the cauliflower to a large mixing bowl and toss with ½ cup of the romesco sauce then place in a serving dish and top with the crispy chickpeas and golden raisins.
Tips and Tricks for This Recipe
How to toast almonds
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.
Other Recipes to Try
If you enjoy this roasted cauliflower recipe, I recommend checking out some of these:
Charred Cauliflower with Romesco & Crispy Chickpeas
Ingredients:
For the romesco:
- ½ cup roasted, unsalted almonds
- 1 jarred oil-packed fire-roasted red pepper
- ¾ cup extra-virgin olive oil
- 2 cloves garlic, sliced
- 2 tablespoons tomato paste
- ½ teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 2 tablespoons red wine vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the crispy chickpeas:
- 1 cup cooked chickpeas
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- Pinch black pepper
For the charred cauliflower:
- 1 large head cauliflower, about 1 pound, cut into florets
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons golden raisins
Instructions:
For the romesco:
- In a food processor or blender add the almonds, pepper, olive oil, tomato paste, vinegar, garlic, paprika and cayenne then blend until smooth. Season to taste with salt and pepper.
- With the motor running slowly add the olive oil and red wine vinegar until a paste forms and the mixture is smooth. Season to taste with salt and pepper.
For the crispy chickpeas:
- Preheat oven to 400ºF (200ºC). Dry chickpeas as much as possible then toss in olive oil and arrange in a single layer on a parchment paper lined baking sheet.
- Roast until the chickpeas are crispy, about 30 minutes. Remove from oven and let cool then season with salt and pepper.
For the charred cauliflower:
- Keep oven at 400ºF (200ºC).
- In a medium mixing bowl toss cauliflower with olive oil and vinegar. Season with kosher salt and pepper then spread in a single layer on a baking sheet. Roast cauliflower until tender and slightly charred, about 25 minutes.
To serve:
- Add the cauliflower to a large mixing bowl and toss with ½ cup of the romesco sauce then place in a serving dish and top with the crispy chickpeas and golden raisins.
DID YOU MAKE THIS?
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Thank you for the quick reply. Cant figure out how to reply to your reply. Sorry! Unfortunately, i could only find sliced roasted peppers jarred at the store (tried 4 different sotres including my local Italian grocery/deli)… any idea how much presliced peppers to use? Thats why I was wondering the weight. Sorry. Thank you in advance!
I’d recommend using 1/2 cup of the sliced roasted red peppers!
The recipe sounds great… but “1 jarred oil-packed fire-roasted red pepper” is so vague that it is almost pointless. At least give the size of the jar in oz or something. The size of sliced roasted red pepper jars is VERY varied.
One fire-roasted red pepper pulled out of a jar of fire roasted peppers – they come whole in the jar. So you will be using one of the peppers from a jar (16 ounces is a standard size). Apologies if the wording confused you but the whole jar is not used in this recipe so the ounces/ size of the jar was not included. Hope this helps!