Roasted Cauliflower with Romesco Sauce (Vegan and Gluten Free)

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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.

 

Cauliflower Ingredients:

1 head cauliflower, cut into florets
1 tbsp. olive oil
1 tsp. dried oregano
Salt and pepper to taste

 

Romesco Ingredients:

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

 

Directions:

  1. 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.
  2. 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.
  3. 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.