Go Back
+ servings

Charred Cauliflower with Romesco & Crispy Chickpeas

Romesco is a red pepper and almond based sauce that originated in Catalonia, Spain.
Course Vegetable
Cuisine Spanish
Keyword cauliflower, charred, chickpeas, peppers, red pepper, romesco
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Calories 711kcal


For the romesco:

  • ½ cup raw almonds
  • ¾ cup extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1 canned oil-packed fire-roasted red pepper
  • 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
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons golden raisins


For the romesco:

  • Heat a medium sauté pan over medium heat, add the almonds and toss until toasted and fragrant, about 6 minutes.
  • In a small saucepan over medium heat add olive oil and garlic and bring to a simmer until the garlic is golden brown, about 10 to 15 minutes. Remove from heat and let cool.
  • In a food processor or blender add the toasted almonds, bell pepper, ­­­tomato paste, garlic, paprika and cayenne then pulse until chopped.
  • 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:

  • Preheat oven to 400ºF (200ºC).
  • In a medium mixing bowl toss cauliflower with olive oil, garlic and balsamic vinegar. Season with kosher salt and pepper then spread in a single layer on an aluminum-foil-lined 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.


Calories: 711kcal | Carbohydrates: 30g | Protein: 11g | Fat: 63g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 43g | Trans Fat: 0.003g | Sodium: 609mg | Potassium: 777mg | Fiber: 9g | Sugar: 11g | Vitamin A: 457IU | Vitamin C: 75mg | Calcium: 116mg | Iron: 4mg