Claro Cauli Recipe

Prep and dry

Trim cauliflower into small-to-medium florets, keeping pieces roughly the same size for even cooking. Pat thoroughly dry with paper towels to remove surface moisture (this promotes blistering).

Season

In a large bowl, toss the florets with 3 tbs extra-virgin olive oil, 1 tsp sea salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (if using) until evenly coated.

Blister

Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Add the florets in a single layer (work in batches if needed). Cook, undisturbed, for 4–6 minutes until the undersides are deeply browned and blistered. Flip and cook another 3–4 minutes until fork-tender with brown edges. Transfer to a warm plate.

When all florets are cooked, toss them with 1 tbs lemon juice and 1 tbs chopped parsley. Keep warm while you finish the romesco and crunch.

Toast and soft-roast

Preheat the oven to 400°F (200°C) if not already hot. Spread 3/4 cup black walnuts on a rimmed baking sheet and toast for 6–8 minutes until fragrant and lightly browned. If using fresh tomatoes, halve and roast them cut-side up on the sheet alongside the walnuts for 18–20 minutes until softened and slightly charred; if using canned drained tomatoes, skip roasting.

Sear garlic and bread

Place garlic cloves wrapped in foil into the oven for 12 minutes or char them briefly in a skillet until softened and fragrant. Toast 1/2 cup torn stale bread in a dry skillet or oven until crisp and golden; this will absorb liquids and thicken the romesco.

Blend romesco

In a food processor combine the toasted black walnuts, roasted tomatoes (or drained canned), charred red pepper (1/2 cup), roasted garlic (2 cloves), toasted bread (1/2 cup), 2 tbs sherry vinegar, 1 tsp smoked paprika and 1/4 tsp cumin. Pulse until coarsely combined. With the processor running, drizzle in 1/2 cup extra-virgin olive oil until the sauce emulsifies to a thick but spoonable consistency. Season with 1 tsp salt and 1/4 tsp black pepper. Taste and adjust vinegar, salt or oil to balance acidity and texture.

If the romesco is too thick, thin with 1–2 tbs water or a splash of olive oil. Keep at room temperature; it can be made ahead and chilled (bring to room temp before serving).

Soak raisins (optional)

If you prefer plump raisins, briefly soak 1/2 cup golden raisins in hot water for 5 minutes, then drain well. For more intense flavor, soak in 1 tbs sherry vinegar and water for 5 minutes, then drain.

Caramelize raisins

In a small skillet over medium heat, melt 1 tbs unsalted butter. Add the drained golden raisins and 1 tbs light brown sugar. Cook, stirring occasionally, for 3–4 minutes until the sugar dissolves and the raisins become glossy and slightly caramelized. Remove from heat.

Add nuts and finish

Stir in 1/4 cup toasted sliced almonds (or chopped walnuts), 1/8 tsp salt and 1/2 tsp lemon zest. Spread the mixture on a small plate to cool and crisp slightly; it will form a crunchy, sweet-acid counterpoint to the romesco and cauliflower.

Plate

Spoon a generous smear (about 2–3 tbs per serving) of black walnut romesco onto each serving plate or onto a communal platter. Arrange blistered cauliflower florets on top or beside the romesco.

Top with crunch and garnish

Scatter the golden raisin crunch over the cauliflower. Drizzle 1 tbs extra-virgin olive oil over the dish, sprinkle 1/4 tsp flaky sea salt and the remaining chopped parsley. Finish with an additional light squeeze of lemon juice if desired.

Serve immediately while the cauliflower is warm and the romesco is at room temperature. Leftover romesco keeps refrigerated for up to 4 days.