Cauliflower with Chili Romesco & Gremolata

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1: Roast the Cauliflower

Step 2

1. Preheat your oven to 425°F (218°C).

Step 3

2. Toss the cauliflower florets in a large bowl with the olive oil, salt, pepper, and optional spices until evenly coated.

Step 4

3. Spread them in a single layer on a baking sheet.

Step 5

4. Roast for 25–30 minutes, tossing halfway through, until the edges are deeply caramelized and charred, and the stems are tender.

Step 6

Step 2: Blend the Romesco Sauce

Step 7

1. Add the almonds and garlic to a food processor and pulse until finely ground.

Step 8

2. Add the roasted red peppers, Calabrian chili paste, tomato paste, and sherry vinegar. Blend until a thick, chunky paste forms.

Step 9

3. With the motor running on low, slowly drizzle in the extra virgin olive oil until the sauce emulsifies but still retains some texture.

Step 10

4. Season with salt to taste and set aside.

Step 11

Step 3: Mix the Gremolata

Step 12

1. In a small bowl, combine the finely chopped parsley, lemon zest, and grated garlic.

Step 13

2. Toss with a pinch of flaky sea salt. Mix well so the lemon oils release into the parsley.

Step 14

Step 4: Plate and Serve

Step 15

1. Spoon a generous pool of the Calabrian Chili Romesco onto the bottom of a serving platter or individual plates.

Step 16

2. Arrange the hot, charred roasted cauliflower directly on top of the sauce.

Step 17

3. Finish by showering the lemon gremolata over the cauliflower for a bright, vibrant contrast.