Romesco is the sauce you didn't know you needed in your cooking repertoire. There is a TON of flexibility to how you can make it, which allows you to vary ingredients to match your dish. You can use different nuts, or swap in a crusty bread. Use tomatoes instead of red peppers. Best of all, it's another blend and serve dish. Heck yes. Use Google to explore your options.
For today's dish we decided to pair the romesco sauce with beautiful roasted cheddar cauliflower. There is really no difference in taste, but has a lovely yellow hue. We poured the sauce over top the roasted cauliflower for an easy to pull together side for dinner. Enjoy.
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 2 to 3 servings
1 small head cauliflower
1-2 tbsp oil
Salt and pepper to taste
4 cloves garlic, skin on
1/4 c raw almonds
16.2 oz jar fire-roasted red pepper, drained
2 cloves garlic, peeled
2 tbsp olive oil
Juice of 1 lime, about 2 tbsp
1/4 tsp smoked paprika
1/2 tsp cumin
1/2 tsp sea salt
1 tbsp maple syrup
2 tbsp Burns and McCoy Reaper Verde
- Preheat oven to 400F.
- Chop cauliflower and toss with oil, salt, and pepper. Spread on prep baking sheets. Bake for 20-25 minutes or until golden brown and tender.
- On a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves. Roast at 400F for 10-12 minutes or until the almonds have started to brown and crack and garlic is starting to brown.
- For romesco sauce, add all sauce ingredients (roasted garlic (peeled), roasted almonds, drained red peppers, raw garlic, olive oil, lime juice, paprika, cumin, salt, maple syrup, and hot sauce) to blender. Blend on high until combined.
- Once cauliflower is roasted, top with romesco sauce and serve.