Imagine a dish that takes the humble cauliflower and elevates it to a culinary work of art - this Roasted Cauliflower with Romesco Sauce is about to become your new obsession! Bursting with rich Spanish flavors, this recipe transforms a simple vegetable into a restaurant-worthy side dish that will have your family and friends begging for seconds. Get ready to embark on a flavor journey that's both incredibly delicious and surprisingly easy to make.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower thoroughly and cut it into uniform florets, aiming for roughly 1-
- 5 inch pieces to ensure even roasting.
- Place cauliflower florets in a large mixing bowl. Drizzle with olive oil, then sprinkle generously with salt and freshly ground black pepper. Toss until the florets are evenly coated.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper caramelization.
- Roast the cauliflower in the preheated oven for 25-30 minutes, turning once halfway through cooking to achieve even golden-brown edges and tender interior.
- While cauliflower roasts, prepare the romesco sauce by combining roasted red peppers, almonds, garlic, red wine vinegar, and smoked paprika in a food processor.
- Blend the romesco sauce ingredients until smooth, scraping down the sides as needed. Taste and adjust seasoning with additional salt, pepper, or vinegar if desired.
- Once cauliflower is golden and tender, remove from oven and let rest for 2-3 minutes.
- Transfer roasted cauliflower to a serving platter and generously drizzle with romesco sauce, or serve sauce on the side for individual dipping.
- Garnish with additional toasted almonds or fresh herbs like parsley if desired, and serve immediately while warm.
Tips
- Floret Perfection: Cut your cauliflower into uniform pieces to ensure even roasting. Aim for 1-
- 5 inch chunks for the ideal texture.
- Don't Crowd the Pan: Spread the cauliflower in a single layer with some space between pieces. Overcrowding will steam the vegetables instead of roasting them to golden perfection.
- Sauce Consistency Matters: When blending the romesco sauce, take your time to achieve a smooth, creamy texture. Don't be afraid to stop and scrape down the sides of the food processor.
- Enhance the Flavor: For an extra depth of flavor, consider toasting the almonds before adding them to the romesco sauce.
- Serving Suggestion: While the dish is delicious warm, it can also be enjoyed at room temperature, making it perfect for meal prep or potlucks.
- Make-Ahead Tip: The romesco sauce can be prepared up to 3 days in advance and stored in the refrigerator, saving you time on busy cooking days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
