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
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
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.
Total Fat: 15g
Saturated Fat: 2g
Total Sugar: 11g
(Added Sugar:0 g)