Need some plant-based sides on your holiday table? This roasted cauliflower dressed with spiced-up red pepper sauce will have even the non-vegetarians coming back for seconds.

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Credit: Chelsea Kyle

Recipe Summary

total:
30 mins
active:
20 mins
Servings:
8
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This recipe originally appeared in our Holiday 2021 issue. Get the magazine here

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Toss cauliflower florets on a baking sheet with 2 tbsp. oil; season. Roast on middle rack until cauliflower is tender and charred in spots, about 25 minutes.

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  • Meanwhile, in a blender or food processor, combine red peppers, bread, 1/4 cup almonds, sun-dried tomatoes, garlic, sherry vinegar, smoked paprika, and cayenne. Blend until mostly smooth, then slowly stream in 1/3 cup olive oil while the machine is running. Continue blending until smooth. Taste and season.

  • Finely chop remaining 1 tbsp. almonds. Melt remaining 1 tbsp. oil in a small pan over medium-high heat. Stir in almonds, breadcrumbs, garlic powder, and a pinch of salt. Cook, stirring, until golden-brown, 2 to 3 minutes. Remove to a small bowl.

  • Spread romesco on a serving platter. Scatter roasted cauliflower on top, then garnish with almond bread crumbs and chives.

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