Romesco Roasted Cauliflower Recipe
with spiced honey & greek yogurt
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Ingredients
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Romesco Sauce
Roasted Cauliflower
Spiced Honey
Greek Yogurt
Method
Romesco Sauce
- 1
Roast the Peppers and Tomatoes
Preheat your oven to 400°F (200°C). Place the red bell peppers, tomatoes, and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for about 25 minutes, until the peppers are charred and tender.
- 2
Blend the Sauce
Once roasted, allow the peppers and tomatoes to cool slightly. Peel the skin off the peppers. In a food processor, combine the roasted ingredients with almonds, red wine vinegar, smoked paprika, salt, and black pepper. Blend until smooth.
Roasted Cauliflower
- 3
Prepare the Cauliflower
Remove the leaves and stem from the cauliflower. Cut it into florets and place them in a large bowl.
- 4
Season and Roast
Drizzle the cauliflower florets with 2 tablespoons of olive oil and sprinkle with cumin, salt, and black pepper. Toss to coat evenly. Spread the florets on a baking sheet and roast in the oven for about 30 minutes, turning halfway through, until golden brown and tender.
Spiced Honey
- 5
Mix the Spiced Honey
In a small saucepan over low heat, combine the honey and cayenne pepper. Stir until the honey is warmed and the cayenne is mixed in. Remove from heat.
Serving
- 6
Assemble the Dish
On a serving platter, spread the roasted cauliflower, drizzle with romesco sauce, and top with a dollop of Greek yogurt. Finish with a drizzle of spiced honey.
