Yield: 4-6 portions
Time: 1 hour
Romesco Sauce
Ingredients
6 plum tomatoes, cored and cut in half
1 red bell peppers, roasted and peeled, seeds removed, and cut into fourths (or peeled pepper from a jar.)
1 medium yellow onion, peeled and cut into 2” pieces
1 head of garlic, halved crosswise and papery outer skin removed
1 teaspoon raw minced garlic
3⁄4 cup plus 1/4 tbsp extra virgin olive oil
1 teaspoon cayenne pepper or to taste
1/2 cup skinned toasted almonds
2 slices white bread, crust removed lightly toasted and torn into small pieces
2 tablespoon sherry vinegar
2 teaspoon smoked paprika
2 teaspoon paprika
1 tablespoon kosher salt or to taste
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Preparation
1. Heat the oven to 375°
2. In a large bowl, toss the tomatoes, bell pepper, onion, and the head of garlic with 1/4 cup of olive oil.
3. Place the vegetables on a foil-lined baking sheet, and roast, turning as needed, until soft, about 34- 40 minutes, let cook.
4. Remove skin from the tomatoes and garlic.
5. Place all the ingredients and any juices from the pan except the olive oil in a food processor fitted with a steel blade. With the motor running add olive oil in a steady stream until incorporated(mixed), adjust seasoning to taste.
Whole Roasted Cauliflower
Ingredients
1 whole cauliflower, stem trimmed so it fits flat. (leave leaves on)
1/3 cup extra virgin olive oil
2 tablespoon smoked paprika
2 tablespoon sweet paprika
1 teaspoon cayenne pepper
3 tablespoon fresh lemon juice
2 tablespoon Maldon salt
3 tablespoon tahini (optional)
1/4 cup kosher salt
1/4 cup mint, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
Preparation
1. Preheat oven to 475°
2. Bring 10 cups of water in a large pot and bring to a boil, add kosher salt.
3. Slowly lower cauliflower into the water stem side down. Place small plates on top to keep cauliflower submerged. Bring to a boil and then reduce to a simmer and cook for 12-15 min or until a skewer can easily insert to the center.
4. Remove cauliflower from water and drain well. Place in a 10” sauté pan.
5. In a medium-size bowl whisk together tahini, lemon juice, sweet paprika, smoked paprika, cayenne, and olive oil, mix well.
6. Pour the spice mixture over the cauliflower and rub it all over.
7. Bake for 20-25 minutes until brown all over.
8. Place on serving platter and sprinkle Maldon sea salt, mint, and parsley all over the cauliflower, including the sides. Serve with romesco sauce.
Notes:
Enjoy!
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