This week’s Farm Box had two bell peppers, one red and one yellow and a big, beautiful head of cauliflower. I knew immediately that I was going to make this dish. I’ve made it before for dinner parties and it’s always a huge hit. It’s vegan and very satisfying. There was none leftover the last time I made it and lots of people asked me for the recipe so here it is.
I’ve made this romesco sauce a few different ways and the main key ingredients are the roasted peppers and the slivered almonds. There is definitely wiggle room with the rest of the ingredients. I also make more than I’m going to need because it’s great to have extra to slather on other veggies, sandwiches or on roasted potatoes. Play around with it and post your creations in the comments!
Adapted from Bon Appetit
- 2 bell peppers (either red, yellow or orange)
- 1 garlic clove
- 1/2 cup slivered almonds
- 1/4 cup tomato puree or diced tomatoes or tomato paste thinned with water
- 2 Tablespoons fresh chopped parsley or 1 teaspoon dried
- 2 Tablespoons vinegar – either sherry or red wine
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)
- 1/2 cup of olive oil
- Preheat the oven to 400 degrees F.
- Cut the bell peppers into quarters and remove the stem, seeds and seed membranes. Coat the peppers in olive oil and salt, place them on a cookie sheet and roast until the skins are burnt and blistered. About 20 minutes. Put them in a bowl with a lid and let them steam in their own heat and juices.
- Meanwhile, cut the cauliflower into florets, toss in olive oil to coat and sprinkle with salt. Lay the cauliflower out on a cookie sheet and roast in the preheated oven for 20 – 30 minutes or until the cauliflower are tender and toasted along the edges.
- While the cauliflower is roasting, peel the skin off of the bell peppers and then put them in a blender with the almonds, paprika, cayenne, vinegar, parsley, garlic and tomato puree and blend until very smooth. Slowly add the olive oil in a thin steady stream. It should thicken up and become a creamy sauce.
- Toss the roasted cauliflower in the romesco sauce until it is completely coated. Add more to taste but you should have some sauce left over.
- Serve immediately garnished with a little parsley if you like.