Roasted Cauliflower with Romesco and Pomegranate

Serves 2-4

Roasted Cauliflower

1 large head of cauliflower, cut into bite-size florets

2 tbsp. extra-virgin olive oil

2 tsp. smoked paprika

Salt and Pepper to taste 

½ cup pomegranate arils 

½ cup roasted salted pumpkin seeds

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

Romesco Sauce

1 (12 oz.) jar roasted red bell peppers, drained

1/2 cup almonds, lightly toasted 

2-3 tbsp. red wine vinegar juice

1-2 cloves garlic to taste

1 tsp. smoked paprika

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, pumpkin seeds, slivered almonds, or sliced almonds for the romesco sauce.

  • You may use smoked paprika or regular paprika, but I prefer the flavor of smoked paprika, personally.

  • Pomegranate arils are not totally necessary for this dish, but they add a lot of flavor!

  • To make this a heartier meal, I will sometimes roast a can of rinsed and drained chickpeas along with the cauliflower.

Ben Mastracco