Roasted Cauliflower with Romesco

The Mediterranean Diet is a ﬂavorful and approachable way to embrace a healthy eating pattern this month and beyond!

California walnuts serve as a versatile ingredient for those looking to adopt the Mediterranean Diet and integrate nutritious ingredients into their spring and summer recipes.

Check out the Mediterranean diet recipe collection for this Roasted Cauliﬂower with Romesco, a perfect go-to side dish that brings in traditional Mediterranean ingredients and ﬂavors.

Recipe and photo courtesy of California Walnuts

Filed Under: Mediterranean Diet, Vegetarian

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Ingredients

Romesco Sauce

10 walnuts (about ¼ cup), toasted

2 whole roasted red peppers from a jar, drained well

1 large garlic clove

½ teaspoon smoked paprika

½ teaspoon balsamic vinegar

¼ teaspoon kosher salt

Cauliﬂower

1 head cauliﬂower (about 1¼ pounds), trimmed, cut into bite-size ﬂorets

1 tablespoon extra-virgin olive oil

⅛ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

¼ cup fresh basil, thinly sliced

Instructions

For the Romesco sauce: In a food processor or a high-speed blender, combine all the sauce ingredients. Blend until the mixture is as smooth as possible. Transfer to small bowl. (You can prepare the sauce a day ahead; cover and refrigerate.)
For the cauliﬂower: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, toss the cauliﬂower ﬂorets with the olive oil to coat. Spread the cauliﬂower ﬂorets on the prepared baking sheet and roast until tender and browned in spots, 25 to 30 minutes. Season with the salt and pepper.
Spread the Romesco sauce on a platter and arrange the cauliﬂower on top. Sprinkle with the basil and serve. You can also toss the cauliﬂower in the sauce and garnish with basil before serving.

Recipe presented by California Walnuts courtesy of the What to Eat When Cookbook publishing October 20, 2020. Copyright National Geographic 2020. All recipe images credited to Scott Suchman.