- 2 heads cauliflower, cut into florets
- ¼ cup olive oil
- 2 roasted red peppers
- ½ cup tomato puree
- 2 cloves garlic
- 2 anchovies
- Pinch of red chili flake
- ½ cup slivered almonds, toasted
- 1 teaspoon smoked paprika
- 1 tablespoon sherry or red wine vinegar
- ½ cup olive oil
- ½ cup chopped parsley
Preheat the oven to 450°F. Layer the cauliflower onto two large baking sheets. Drizzle 2 tablespoons of olive oil onto each baking sheet and season with salt and pepper. Toss the cauliflower to coat. Place both baking sheets in the oven and roast for about 30 minutes, or until the cauliflower is browned and tender.
Meanwhile, combine the romesco ingredients into a blender or food processor and blend until the sauce is well combined and thick. Season it with salt and pepper.
To assemble the dish, spread the romesco sauce onto a serving platter and place the roasted cauliflower on top. Garnish with parsley and serve immediately.
If there is extra romesco sauce, use it on sandwiches, eggs or grilled meats.