Spanish Roasted Cauliflower with Romesco Sauce

Serves 4-6

Roasted Cauliflower

2 medium heads of cauliflower, cut into bite-size florets

3 tbsp. extra-virgin olive oil

1 tbsp. smoked paprika

Salt and Pepper to taste 

½-¾ cup pomegranate arils 

½-¾ cup roasted salted pumpkin seeds

1/4-1/2 cup micro-greens (optional garnish)

Romesco Sauce

1 (16 oz.) jar roasted red bell peppers, drained

3/4 cup almonds, lightly toasted 

2-3 tbsp. red wine vinegar juice

1 tsp. smoked paprika (or regular paprika)

1-2 cloves garlic to taste

Salt and pepper to taste

1/3-1/2 cup extra-virgin olive oil 

  1. Preheat oven to 425 °F. Place the cauliflower florets in a large bowl, and toss with olive oil, paprika, and salt and pepper to taste. Place on a parchment lined baking sheet, and roast for 20-30 minutes, until the cauliflower is lightly charred and tender, and cooked all the way through.

  2. Meanwhile, place all romesco ingredients except for olive oil in a food processor or blender, and pulse to combine. With the motor running, drizzle in olive oil to make a smooth paste, and puree to desired consistency.

  3. Spread equal parts of romesco on plates, top with roasted cauliflower, and sprinkle with pomegranate arils, pumpkin seeds, and micro-greens.

Tips

  • Almonds can be substituted with walnuts or pumpkin seeds for the romesco sauce

Ben Mastracco