Spiced Cauliflower with Green Romesco

Updated at: Tue, 19 Nov 2024 19:34:12 GMT

Step 1

Preheat oven to 400F.

Step 2

On a lined baking sheet, place the cut poblano pepper, green pepper, and 3 garlic cloves.

Step 3

Drizzle with two tablespoons of avocado oil and roast in the oven for 10 minutes.

Step 4

While the peppers are roasting, toss the cauli florets in a large bowl with 2 tablespoons of avocado oil and paprika until it’s well coated. Set aside.

Step 5

Toast the pine nuts in a small skillet over medium-low heat, stirring frequently until golden brown, about 5 – 7 minutes. Set aside in a bowl.

Step 6

After the pine nuts are transferred to a bowl, add 1 teaspoon of oil to the pan and add the cut up scallions.

Step 7

Sauté the scallions until they are browned, about 5 – 7 minutes. Set aside.

Step 8

Remove the peppers and garlic from the oven and place into the food processor.

Step 9

Spread the cauli out on the same baking sheet that the peppers were on and place them in the oven for 30 minutes, until softened and browned.

Step 10

Add the sliced almonds, cilantro, white wine vinegar, remaining 2 tablespoons avocado oil, and salt into the food processor.

Step 11

Process for 20 seconds, then use a rubber spatula to scrape down the sides and process again for another 10-20 seconds until combined.

Step 12

Place a dollop of romesco on each plate.

Step 13

When the cauli is done roasting, divided among the plates and top with the toasted pine nuts and sautéed scallions.

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