Roasted Cauliflower with Romesco and Toasted Almonds!
This is one of my favorite appetizers! Romesco is a traditional Spanish pepper sauce and is delicious paired with roasted cauliflower. I like to add toasted spicy almonds on top to bring all of the flavors together. This healthy and flavorful appetizer will have your guests begging for more!
Prep time: 10 minutes Cook time: 20 minutes
-1 head of cauliflower (cut up into pieces)
-2 tablespoons olive oil
-1/2 teaspoon ground pepper
-pinch of salt
-pinch of garlic powder
-1/4 cup parmesan (grated)
-2 tablespoons fresh basil (chopped)
-2 1/2 Organic Whole Roasted Red Peppers (jarred)
-1 clove of garlic
-1/2 teaspoon pepper
-pinch of salt
-1/4 cup sliced almonds (toasted)
-1/2 teaspoon balsamic vinegar
-1/2 teaspoon paprika
-1/4 teaspoon red pepper flakes
Spicy Almond Garnish:
-1/4 cup sliced almonds
-1/2 tablespoon salted butter
-sprinkle of paprika
-sprinkle of cayenne pepper
-Preheat oven to 400 F and line a large baking sheet with parchment paper.
-Chop up the cauliflower into bite size pieces. Try to make them the same size so they cook at the same rate.
-Drizzle the olive oil, ground pepper, salt, garlic powder, and parmesan on the cauliflower and toss to combine.
-Bake for 15-18 minutes. Then broil for 2-3 minutes to crisp up the cauliflower. (I like my vegetables on the firmer side, so if you would like them softer bake longer)
-While the cauliflower is baking make the Romesco sauce.
-On the stovetop lightly toast the sliced almonds. This should only take 2-3 minutes.
-To your blender add the peppers, garlic, toasted almonds, balsamic vinegar, paprika, pepper, salt, and red pepper flakes.
-Blend until smooth. Set aside.
-On the stovetop melt the butter and add the sliced almonds to your pan. Sprinkle the almonds with paprika and cayenne pepper. Toss for 3-4 minutes until the almonds are light brown and toasted. Set aside.
-Plate your dish.
-Add the Romesco sauce to the plate. Then layer the cauliflower on top. Garnish with the spicy toasted almonds and fresh basil.
*I like the Romesco sauce at room temperature, but you can heat it up if you would like.*
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