Cauliflower is a versatile vegetable that can be used in a variety of dishes such as curry and stir-fry. Roasting cauliflower is one of my favorite ways to enjoy it because roasting brings out the cauliflower’s natural sweetness. Now that spring vegetables are in season, I like to roast cauliflower and pair it with a fresh and flavorful romesco sauce made with red bell pepper, tomatoes, almonds, garlic, and olive oil.
1 head cauliflower, cut into florets
1 tbsp. olive oil
1 tsp. dried oregano
Salt and pepper to taste
1 large red bell pepper, diced
2/3 cup grape tomatoes
1 clove garlic, peeled
3 tbsp. olive oil
1 tsp. balsamic vinegar
¼ cup blanched almonds
½ tsp. salt
1/8 tsp. pepper
- Preheat oven to 425 degrees Fahrenheit. Add bell pepper, tomatoes, and garlic to a large baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper to taste. Mix well to combine. Roast for 10-15 minutes until tender.
- Add cauliflower florets to a separate baking sheet and drizzle with one tablespoon of olive oil. Season with oregano, salt, and pepper. Roast cauliflower for 25 minutes until tender.
- Once the bell peppers, tomatoes, and garlic are finished roasting, transfer the mixture to a food processor. Add remaining two tablespoons olive oil, balsamic vinegar, almonds, salt, and pepper. Pulse for 20-30 seconds until a fairly smooth sauce forms. Serve romesco sauce with cauliflower and enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.