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Romesco Sauce over Roasted Cauliflower MARIO BATALI

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A delicious side dish for any night of the week!

3 red bell peppers (seeded, roughly chopped)
2 cloves garlic (peeled, chopped)
1/2 cup whole blanched almonds
1 1/2 cups crusty bread (cubed)
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 cup tomato puree
1/4 cup parsley (chopped)
1 tablespoon sherry vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
1 head cauliflower (cut into florets)
Kosher salt and freshly ground black pepper (to taste)

For the Romesco Sauce: In a Dutch oven over medium heat, add the olive oil. Add the peppers, garlic, almonds, and bread. Season with salt, smoked paprika, and red pepper flakes. Cook for 6-10 minutes.
Remove from heat and transfer to a food processor. Add the tomato puree, parsley, sherry vinegar, and olive oil, and pulse until combined and smooth.
For the Roasted Cauliflower: Preheat the oven to 375ºF.
Place cauliflower florets on a baking sheet and drizzle the olive oil on top. Season with salt and pepper. Place in the oven to roast until tender golden brown, about 25 minutes. Arrange the florets on a platter and pour the romesco sauce on top. Reserve remaining romesco sauce for future use.
Tip: Store this sauce in an airtight container for up 1 week or in the freezer for an easy weeknight meal.

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