Keeping it real and keeping it delicious guys. This easy romesco cauli recipe is simple, stress-free and scrumptious! Packed with nuts, veggies, and whole food goodness, all while tasting super indulgent!
That rich, smokey sauce is the best way to ramp up the flavour and elevate such a simple veggie. Bougie on a budget, as I like to say!
Plant based, gluten free, and super nourishing. Made with simple pantry-staple ingredients + effortless prep. A weeknight dinner dream come true, and totally perfect for the bank hol weekend!
Ingredients:
4 mini cauliflowers
1.5 litres veg stock
400g jar roasted red peppers, drained
1/2 cup blanched almonds, roasted
1/2 cup walnuts, roasted
3 tbsp parsley, chopped
1/4 cup olive oil
1/2 tsp salt
1 tsp smoked paprika
1 garlic clove
1 tbsp lemon juice
1 tsp red wine vinegar
5 tbsp tomato puree
1/4 cup sun-dried tomatoes
TO SERVE
Vegan Parmesan
Fresh parsley
Method:
Add cauliflowers to large pan and cover with stock. Bring to boil then cover with a lid & simmer for 20 min. If using a large cauliflower cooking times will vary. Cook until slightly soft and you can just cut through it.
Add peppers, almonds, walnuts, parsley, olive oil, salt, paprika, garlic lemon juice, RWV, tomato puree & sun dried tomatoes to a food processor and pulse until a chunky smooth texture. Option to thin with a little water if you like.
Preheat oven to 200C/180 fan. Remove cauliflowers from stock and place on a baking dish. Spray with oil & sprinkle with salt. Bake for 15 min.
Add the romesco sauce to the baking dish and toss to coat cauliflowers. Bake for about 10 mins until sauce is thick and juicy and cauliflowers are cooked through. Top with parmesan + parsley to serve.
Note: if using large cauliflower, once boiled in stock until al-dente, slice into 1 inch steaks before adding to the baking tray. Cooking times will vary, so use your judgement.
