Cauliflower Steaks with Romesco Sauce

Ingredients

4 red peppers, cut and deseeded

2 roma tomatoes, halved

1 head of garlic, top cut off

½ cup pine nuts

¾ cup almonds

2 TBSP sherry vinegar

2 TBSP olive oil

1 tsp paprika

1 tsp salt

2 cauliflower, cut into steaks

4 red peppers, cut and deseeded

2 roma tomatoes, halved

1 head of garlic, top cut off

1/2 cup (71 g) pine nuts

3/4 cup (106 g) almonds

2 TBSP (30 ml) sherry vinegar

2 TBSP (30 ml) olive oil

1 tsp (5 ml) paprika

1 tsp (5 ml) salt

2 cauliflower, cut into steaks

‍

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

IBD-AID P3

SCD

MED

mSCD

Dietary Requirements

Dairy-Free

Egg Free

Gluten-Free

Grain-Free

Lactose-Free

Shellfish Free

Soy Free

Vegan

Vegetarian

. Preheat your oven to 425ºF (220ºC).
Place the red peppers, tomatoes, garlic and cauliflower on baking trays. Drizzle with olive oil and salt and roast in the oven for 30-40 minutes until lightly charred. Be sure to watch the garlic so it does not burn.
Once cooled, place the peppers, tomatoes and garlic in a food processor along with the nuts, vinegar, olive oil, paprika and salt and process until it becomes a smooth sauce
If you desire a thicker sauce, you can slowly add more nuts while the processor is running until you reach the desired consistency.
Place a big spoonful of romesco sauce on your plate and top with the roasted cauliflower and a sprinkle of parsley.