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Cauliflower Romesco Sauce Recipe

Cauliflower Romesco Sauce

Prep Time 5 minutes Cook Time 15 minutes

Don't let the exotic sounding "Romesco" intimidate you from trying out this super simple recipe that was passed down to Helen from her aunt Gom. Watch Helen whip up the dish on YouTube here

by Helen Cavallo

What you'll need

  • 2 cups chopped cauliflower florets
  • 1 cup San Marzano tomatoes
  • Olive oil
  • 1/2 cup water
  • Pinch Kosher salt
  • Balsamic Vinegar
  • 2 garlic cloves, minced

How to make it

  1. Roast the cauliflower for 10 to 12 minutes at 450 degrees. 
  2. In a saute pan, saute the garlic in olive oil until it's golden brown. 
  3. Break the tomotoes apart with your hands, drop them in the pan with the browing garlic and let them reduce down. Add a half of a cup of water to help the tomatoes to break down. 
  4. Add the roasted cauliflower and tomatoes to the sauted garlic and mix the ingredients together.
  5. Once reduced, add a drizzle of the balsamic vinegar and the olive oil. 
  6. Pulse in a food processor until the mixture is creamy smooth and has a rich, orange color. Add a little bit more olive oil and salt until the taste of the mix matches your preference.

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