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  • Liz Hoobchaak

Cauliflower Steaks with Romesco Sauce

Updated: Nov 8, 2022

Romesco is a rich tasting sauce originating from the Catalonia region of Spain. This sauce was created by Spanish fishermen to be eaten with their fish but I have enjoyed it with chicken or pork as well. It also makes a great addition to any tapas or charcuterie board as a great dipping sauce for any vegetable. It is often times is made with flour or stale bread, but this version uses nuts as a thickener which makes it grain and gluten-free. It has a slightly sweet and tangy flavor with hints of garlic and a touch of paprika spice. It adds the perfect amount of flavor to any dish!




Ingredients:

4 red peppers, cut and deseeded

2 roma tomatoes, halved

1 head of garlic, top cut off

1/2 cup pine nuts

3/4 cup almonds

2 tbsp sherry vinegar

2 tbsp olive oil

1 tsp paprika

1 tsp salt

2 cauliflower, cut into steaks



Directions:

1. Preheat your oven to 425ºF.

2. Place the red peppers, tomatoes, garlic and cauliflower on baking trays. Drizzle with olive oil and salt and roast in the oven for 30-40 minutes until lightly charred. Be sure to watch the garlic so it does not burn.

3. Once cooled, place the peppers, tomatoes and garlic in a food processor along with the nuts, vinegar, olive oil, paprika and salt and process until it becomes a smooth sauce.

4. If you desire a thicker sauce, you can slowly add more nuts while the processor is running until you reach the desired consistency.

5. Place a big spoonful of romesco sauce on your plate and top with the roasted cauliflower and a sprinkle of parsley. Enjoy!


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