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Continued: Recipes: Broccoli and cauliflower

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  • Last update: February 19, 2014 - 1:48 PM

1 oz. sandwich bread (about 1 slice)

• 2 garlic cloves

• 1/2 tsp. Spanish smoked paprika

• Salt

• 3/4 to 1 tsp. red wine vinegar

Cauliflower steaks:

• 1 (2-lb.) head cauliflower

• 3 tbsp. oil

• 1 whole garlic clove, peeled


To prepare the romesco sauce: Preheat the oven to 400 degrees. Line a jellyroll pan with aluminum foil. Bake the hazelnuts until they are fragrant, about 10 minutes. Remove to a kitchen towel and rub them in the towel to remove as much of the papery peel as you can.

Add the almonds and the tomato to the pan and return it to the oven. Remove the almonds when they are fragrant, about 5 minutes, and continue roasting the tomato, turning after another 5 minutes, until it is beginning to char and soften, 20 to 25 minutes in all. Leave the oven on if cooking the cauliflower steaks immediately.

In the meantime, cover the chile with boiling water and set aside to soften. Heat 2 tablespoons olive oil in a medium skillet. Add the bread and fry until lightly golden on both sides, about 2 minutes per side. Remove from heat and transfer the bread, leaving the oil in the pan, to a food processor. Discard the oil.

Add the garlic, hazelnuts, almonds, tomato, chile, paprika and ¾ teaspoon salt to the food processor and pulse until finely ground. Add ¾ teaspoon red wine vinegar and with the processor running, pour in the remaining 1 tablespoon olive oil in a stream to make a thick, chunky cream. Thin the sauce, if desired, with water, pulsing in a little at a time. Season to taste with more salt and vinegar if necessary.

Romesco is served at room temperature. This recipe makes about 1 cup sauce, more than the dish requires. Store the remainder tightly covered in the refrigerator for up to a week.

To prepare cauliflower steaks: Preheat oven to 400 degrees and line a jellyroll pan with aluminum foil. If you have just made the romesco sauce, you can use the same pan.

Trim away the leaves of the cauliflower and enough of the base to allow it to sit flat on the cutting board. Leave as much of the core as you can, as this is what will hold the cauliflower together during cooking.

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