Romesco sauce may be my most favorite sauce ever. If you love roasted red peppers you will love it too! It works with tofu, on crostini, or as a dipping sauce for this gorgeous Romanesco cauliflower which is just coming back into season.
Romesco is a sauce from Spain that is made from roasted red peppers and almonds. Super easy to make; only a few ingredients in the processor. Don’t tell me this sounds difficult to make like my Aunt just did when I told her I was having it for lunch. It’s only a few ingredients! Make it ahead of time and keep it in the refrigerator until ready to use. Then heat it up.
Romanesco is a sort of broccoli/cauliflower combo. It is has little light green cone shaped florets that easily cut apart. It has a crunchier texture than cauliflower and a sort of nutty flavor.
So these two together equal deliciousness for a side or snack.
1 head of romanesco
1 tablespoon grapeseed oil
Salt, a pinch
Cut the romanesco into florets and cut any really big ones in half. Toss with oil and salt. Turn out onto a baking sheet, cut side down for the bigger pieces, and roast at 425 until browning on the edges and bottom, anywhere from 15 to 25 minutes, depending on your oven.
Romesco Sauce (makes about 1 cup)
3 roasted red peppers
1/3 cup raw almonds
1 garlic clove
1/2 teaspoon paprika
1 tablespoon sherry vinegar
1 tablespoon olive oil
Salt, to taste
Toss the garlic and almonds into the food processor and pulse until finely ground. The finer the almonds, the smoother the sauce. I like a little texture myself.
Add the peppers, paprika, sherry vinegar and pulse a few times. Add the olive oil and salt and process until combined. Taste and adjust spices.
Serve and enjoy!